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Whole Grain Maple Oatmeal Scones
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Whole Grain Maple Oatmeal Scones

Servings 8

Ingredients

  • 1-1/3 c. oat flour (such as Arrowhead brand or substitute with white whole wheat flour)
  • 1-1/3 c. old-fashioned rolled oats (not quick cooking)
  • 1 T. baking powder
  • 3/4 t. baking soda
  • 1 t. Cinnamon
  • 1/2 t. Salt
  • 1/4 c. Brown sugar
  • 1 stick cold unsalted butter cut into pieces
  • 1/3 c. milk
  • 1/3 c. plain Greek yogurt
  • 2 T. pure maple syrup

For brushing on top of scones:

  • 1 T. milk
  • 1 T. maple syrup
  • 2 T. oats

Instructions

  • Preheat oven to 400 degrees.
  • Whisk together the oat (or whole wheat) flour, baking powder, baking soda, brown sugar, salt and cinnamon in a large bowl, then transfer that mixture to the bowl of a food processor.
  • Add the oats and pulse in short 1-second bursts about 15 times.
  • Drop in pieces of cold butter and pulse again in short bursts until coarse meal forms, about 15 pulses.
  • Transfer this mixture back into the large bowl.
  • In a separate bowl or liquid measuring cup, whisk together the milk, yogurt and maple syrup.
  • Pour the liquid into the flour/oat/butter mixture and stir gently with a fork until it’s moistened and starts to come together.
  • Using your hand, gather the dough into a ball right in the bowl and knead it a few times against the side of the bowl to bring the dough together.
  • Turn the dough out onto a lightly floured surface and pat it into a ¾-inch thick circle.
  • Using a sharp knife, cut like a pie into 8 wedges.
  • Place the wedges on a baking sheet lined with parchment paper.
  • Whisk together 1 T. milk and 1 T. maple syrup in a little bowl.
  • Brush the tops of the scones with this mixture, then sprinkle the remaining 2 T. oats across the tops.
  • Bake for 15-17 minutes until tops are golden brown.
  • Cool on a rack.