Maple-Oatmeal Scones

• 4 12 cups all-purpose flour
• 1 cup quick-cooking oats, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 lb cold unsalted butter, diced (4 sticks)
• 12 cup cold buttermilk
• 12 cup pure maple syrup
• 4 extra-large eggs, lightly beaten
• 1 egg, beaten with
• 1 tablespoon milk or 1 tablespoon water, for egg wash
• 1 14 cups confectioners' sugar
• 12 cup pure maple syrup
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 400F Line two baking sheets with parchment or Silpats.
2. In a stand mixer with the paddle attachment, combine flour, oats, baking powder, sugar and salt.
3. Mix until evenly distributed.
4. Add butter and mix on lowest speed until butter is in pea-sized lumps.
5. Whisk together buttermilk, maple syrup and eggs.
6. Pour into mixer all at once and mix until just combined; the dough may be sticky.
7. Turn the dough out onto a well-floured surface and knead once or twice to ensure it is thoroughly mixed.
8. You should still see lumps of butter in the dough.
9. Flour a rolling pin well and roll out to 3/4 to 1 inch thick, then use a 3" round or fluted cookie/biscuit cutter and place scones on baking sheets.
10. Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
11. While they bake, combine the glaze ingredients.
12. Cool the scones 5 minutes, then drizzle each with 1 tbsp of glaze (the warmer the scones are when you do this, the more glaze will run off and the thinner the glaze layer will be).
13. Sprinkle a pinch of raw oats on each scone.

flour, oats, baking powder, sugar, salt, cold unsalted butter, cold buttermilk, maple syrup, eggs, egg, milk, sugar, maple syrup, vanilla

Taken from www.food.com/recipe/maple-oatmeal-scones-409423 (may not work)