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Receta Maple Oatmeal Scones
by Global Cookbook

Maple Oatmeal Scones
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Ingredientes

  • 3 1/2 c. all-purpose flour plus more
  • 1 c. whole-wheat flour
  • 1 c. quick-cooking oats plus more
  • 2 Tbsp. baking pwdr
  • 2 Tbsp. granulated sugar
  • 2 tsp salt
  • 2 c. cool unsalted butter cut in small cubes
  • 5 x extra-large Large eggs
  • 1/2 c. cool buttermilk
  • 1 c. maple syrup
  • 1 Tbsp. lowfat milk (optional)
  • 1 1/4 c. confectioners' sugar
  • 1 tsp pure vanilla extract

Direcciones

  1. Heat oven to 400 degrees with rack in center.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking pwdr, sugar and salt. Blend the butter in at the lowest speed and mix till butter is in pea-sized pcs. Lightly beat 4 Large eggs. Combine buttermilk, 1/2 c. maple syrup, and beaten Large eggs. Add in to flour mix. Mix till just blended. The dough may be sticky.
  3. Dump dough out onto a well-floured surface. And be sure it is combined. Roll dough out to 3/4-inch to 1-inch thick with a well floured rolling pin. (There will be lumps of butter in dough.) Cut in 3-inch rounds with plain or possibly fluted cutter and place on a prepared baking sheet.
  4. Lightly beat remaining egg with lowfat milk or possibly 1 Tbsp. water. Brush tops of scones with egg mix. Bake till tops are crisp and insides are done, 20 to 25 min. Remove baking sheet to wire rack to cold for 5 min.
  5. Make a glaze by combining confectioners' sugar, remaining 1/2 c. maple syrup, and vanilla. Drizzle each scone with 1 Tbsp. glaze. Sprinkle with a little uncooked oats, if you like This recipe yields 14 large scones.
  6. NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75)