Merry Christmas! I’m not afraid to say it, ‘cuz it means Happy Holidays. I made scones again this year. Maple Oat Scones. I made enough to feed an army. I made them to take to parties. I made them for friends and I made them for neighbors. I feel pretty good right now. Just don’t offer me a scone. I have had my fill!
Maple Oat Scones
But hopefully, you haven’t because I have attached a video of me making said scones. Don’t I look happy making them? Fa la la la la, la la la la?
So make the jump to the next page and watch my annual scone making tradition for yourself.
Speaking of traditions, where I live, there is a traveling Christmas Carol Caravan. You can see it in the video. It goes all around the streets of Toluca Lake. It’s schmaltzy, it’s a bit tacky, it is far too garish. But Gosh Dern if I don’t love it! You must have something similar in your neighborhood. I hope you enjoy it and enjoy your neighbors at the same time. Scream and moan about their crappy parking abilities the rest of the year, or roll your eyes at their pushy in-laws some other time, go ahead and wish they were quieter on Sunday mornings next week. But today, tonight, and tomorrow…get out there and say Happy Holidays to each and every one of them. I know I will. ‘Cuz it means Merry Christmas. GREG
7 c all-purpose flour; plus more
2 c whole-wheat flour
2 c quick-cooking oats; plus
4 tbs baking powder
4 tbs granulated sugar
4 ts salt
2 1/2 c unsalted butter; cold, cut
1 1/2 c shortening
9 extra large egg
1 c buttermilk; cold
2 c maple syrup
1 tbs milk;
1 1/2 c confectioner’s sugar
Heat oven to 400 degrees with rack in center.
Lightly beat 4 eggs. Combine them buttermilk, 1/2 cup 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 1/3 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 the 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 glaze. Sprinkle with a little-uncooked oats, if desired.