- 1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
- 1/2 cup (80 grams) whole wheat flour
- 1/2 cup (35 grams) rolled oats
- 1 very heaped tablespoon baking powder
- 1 very heaped tablespoon superfine (caster) or granulated sugar
- 1/2 teaspoon table salt
- Scant 3/4 cup (160 grams) unsalted butter, cut into pieces
- 1/4 cup plus 1 tbsp maple syrup, divided
- 1/4 cup plus 1 tbsp milk or buttermilk, divided
Preheat your oven to 400°F (200°C). Line a baking sheet with a silipat or parchment paper
Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small dish, combine 1/4 cup milk and 1/4 syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky.
On a lightly floured surface, pat the dough out until it is 1 inch tall. Using a 2-inch cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Combine remaining tablespoon of maple syrup and milk, and brush on top of scones. Bake for 20 to 25 minutes until the scones are lightly golden.
Makes 10-12 scones. From Smitten Kitchen