Cinnamon Maple Oat Scones

If you've ever had brunch with me, you've probably tasted these scones. This recipe was inspired by a few others, modified and taste tested. Whenever I buy a new container of maple syrup (Vermont maple is the best), I find an excuse to make these scones.  This recipe is easy and the ingredients are mixed by hand!  Serves 8


Ingredients:
3 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup quick cooking rolled oats
2 tbsp baking powder, heaped
2 tbsp granulated sugar, heaped
1 tsp salt
1 1/2 cups butter, softened and cut into small pieces
1/2 cup maple syrup
1/2 cup milk (2%) or buttermilk
Cinnamon and sugar (for the top of the scones)
1 tsp vanilla extract


Preheat oven to 400°F
In a large bowl, mix dry ingredients
Pour syrup, milk and vanilla into a measuring cup
Add butter to dry ingredients with hands, mix until there is a breadcrumb-like texture
Add wet mixture slowly, until a soft dough
(more milk can be added if dough appears dry)
Form hockey puck sized balls
Top with cinnamon and sugar
Place on a buttered baking pan
Bake for 20-25 minutes (until scones start turning light brown)



The scones last for about 3 days, but are best eaten right away! The recipe only takes about 40 minutes so they can be easily made the morning of!