Receta Maple Oatmeal Scones
Ingredientes
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Direcciones
- Heat oven to 400 degrees with rack in center.
- 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.
- 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.
- 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.
- 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.
- NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75)