- 4 tablespoon granulated sugar
- 4 tablespoon baking powder
- 2 cup whole-wheat flour 2 c quick-cooking oats; plus
- 7 cup all-purpose flour, plus more for rolling
- 4 teaspoon salt
- 2½ cup unsalted butter; cold, cut into small cubes
- 1½ cup shortening
- 9 extra large eggs
- 1 cup buttermilk; cold
- 2 cup maple syrup
- 1 tablespoon milk
- 1½ cup confectioners sugar
Heat oven to 400 degrees with rack in center.
Lightly beat 4 eggs. Combine the buttermilk, ½ cup of the maple syrup, and beaten eggs. Chill well before continuing.
In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar and salt. Mix slightly at low speed. Blend the butter and shortening a little at a time at the lowest speed and mix until butter is in pea-sized pieces.
Divide the mixture between 2 large bowls. Add the egg mix to one bowl and mix well. Add the rest of the dry ingredients ⅓ at a time until just mixed. Cut with a knife to be sure there are still plenty of chunks of butter, but none larger than a pea. Divide the dough into 4 parts and dump each portion onto a piece of parchment. Cover with more parchment and roll dough out to 1-inch thick with a rolling pin. (There will be lumps of butter in dough.)
Chill well (again). Then cut in 3-inch rounds with plain or fluted cutter and place on a prepared baking sheet.
Lightly beat remaining egg with milk or 1 tablespoon milk. Brush tops of scones with egg mixture. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
Make a glaze by combining confectioners sugar, remaining 1 cup maple syrup. Drizzle each scone with the glaze. Sprinkle with a little uncooked oats, if desired.
makes 36 large scones