2 ¼cupswhole wheat pastry flouror white whole wheat flour
1/2cupwhole rolled oats
1 tablespoonbrown sugar
3/4cupcold buttercut into small pieces
1/4cupbuttermilkmilk + 1 teaspoon vinegar works
1/2cuppure maple syrupdivided
1 to 1 ¼cupspowdered sugar*
Heat oven to 400 degrees. Line a large baking sheet with parchment or silicone liner.
Add the first 5 ingredients to the bowl of a mixer and stir. Cut in the butter pieces until small pea-sized pieces form.
In a 1 cup measuring glass, pour the buttermilk and 1/4 cup of the maple syrup and then whisk in the eggs with a fork until beaten. Add this to the flour mixture and stir just until blended (the dough will be sticky still).
Turn out onto a floured surface and gently pat into a circle with floured hands (be careful not to overwork the dough - just pat it all into a circle shape, about 1 ½ inches thick).
At this point decide between 8 large scones or 12 smaller scones (the smaller scones are pictured here): for 8 scones, divide large circle into 8 triangles, separate them and place a couple inches apart on prepared baking sheet; for 12 scones, cut large circle in half and gently form each into smaller circles - cut each of these into 6 triangles and place on prepared sheet.
Bake about 15 minutes, or until lightly browned. Transfer to a wire rack with wax paper underneath to catch any frosting drips.
Make frosting by combining the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl and whisk until smooth (you may need to adjust the amount of powdered sugar to get the consistency you desire - I like more of a frosting than a glaze, but it's your choice).
Divide the frosting evenly among the warm scones, spreading to cover the tops and serve as soon as possible (any leftovers are best frozen to stay freshest).
*Alternatives to frosting: dust with a coarse sugar before baking OR brush with a couple tablespoons of maple syrup while still warm.Optional nut variation: if you want to make these into a maple nut oat scone, add 1/2 to 3/4 cup chopped pecans or walnuts to the flour mixture before adding the liquid.