This year I wanted to bypass the green food coloring and make something a little subtler for St. Patrick’s Day. I made Oatmeal Maple Glazed Scones. Although scones apparently originated in Scotland, they are commonly served in Ireland, as well as England.
I have made scones many times before, often using a recipe that has way too much butter (1lb!!!) to be practical for everyday (healthy) use. So I adjusted.
To give my scones a richer flavor, I toasted the oats before using them. Thank goodness for my trusty toaster oven!
Then I mixed up the dry ingredients and added the butter until it resembled sand. Then I added the wet ingredients to form a dough. Okay – I am going to go off topic now, and make a confession. This was the first time I ever used a food processor. I know, it’s crazy right? It’s been sitting in my pantry for 5 years (it was actually Hubby’s before we moved in together – he had never used it either), and I never used it, using other tools instead. I’m not sure why I never used it, but you know what? It wasn’t scary, and it didn’t explode in my face or turn my recipe into a pile of garbage. I may even use it again. Now back to the scones.
Then drizzle the glaze over the scones and sprinkle with some leftover toasted oats. You can either let the glaze harden up a bit, or eat one right away when it’s still warm and the glaze is still dripping. Yum! But definitely let the glaze harden before storing them in an airtight container. They freeze well too.
The calories on these are still a little high to be eating these scones as a snack every day, but imagine how much higher they would have been on the scones that used a whole pound of butter!
- 1 1/2 cups old fashioned rolled oats (see note)
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 stick butter, cut into 8 pieces
- 1 cup sourdough starter (see note)
- 1/3 cup milk
- 1/3 cup maple syrup
- 1/3 cup maple syrup
- 1/3 cup icing sugar
- Heat oven to 350°F. Spread oats onto a baking sheet. Toast oats until fragrant and just lightly browned, about 10 minutes.
- Increase oven temperature to 400°F. Line a baking sheet with parchment paper. Add flour, salt, baking powder and baking soda to a food processor and pulse to combine. Add butter and pulse until the mixture resembles dry sand. Add the oats.
- Whisk sourdough starter, milk and maple syrup together. Pour into food processor and pulse until a dough is formed, being careful not to over process.
- Remove dough and place onto a work surface that is lightly floured or sprinkled with oats. Form the dough into a circle that is roughly 1" thick. Cut into wedges and place on prepared baking sheet. Bake for 12-16 minutes.
- While scones are baking, whisk icing sugar into maple syrup, adding more icing sugar if needed to reach desired consistency. Allow scones to cool 5-10 minutes before glazing, then drizzle glaze over scones and top each scones with oats, if desired.
- Don't try to use instant oats or steel cut oats here.
- If you don't have sourdough starter, replace with sour cream or greek yogurt