3 dozen scones
7 c all-purpose flour; plus more
2 c whole-wheat flour
2 c quick-cooking oats; plus
4 tb baking powder
4 tb 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 tb milk;
1 1/2 c confectioner’s sugar
Heat oven to 400 degrees with rack in center.
1. Lightly beat 4 eggs. Combine them buttermilk, 1/2 cup maple
syrup, and beaten eggs. Chill well before continuing.
2. 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.
3 Blend the butter and shortening a little at a time at the lowest speed and mix until butter is in pea-sized pieces.
4. 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.
5. 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.)
6. Chill well (again). Then cut in 3‑inch rounds with plain
or fluted cutter and place on a prepared baking sheet.
7. 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.
4. Make a glaze by combining confectioners sugar, remaining 1 cup maple
syrup. Drizzle each scone glaze. Sprinklewith a little uncooked oats, if desired.