OATMEAL SCONES RECIPES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Steps:

• Preheat oven to 425°. Line a baking sheet with parchment.  In a large bowl, whisk the flour, oats, baking powder, salt, and pepper. Add the butter into the dry mixture and toss evenly to coat. Using your finger tips, press the butter into the flour mixture until it has the texture of coarse meal, with a few pea-size pieces remaining. Stir in the cheddar, bacon, and chives. In a medium bowl, whisk the cream and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until a dough begins to form but mixture is still crumbly.  Turn the dough out onto the prepared baking sheet. Knead just to combine (do not overwork). Then pat into a 6-inch circle, about 1/2 inch thick. Cut into 8 wedges and spread evenly on pan. Sprinkle tops with more oats.  Bake, rotating sheet halfway through, until golden brown, 20 to 24 minutes. Let cool before serving.