{"id":27857,"date":"2020-09-12T15:00:37","date_gmt":"2020-09-12T13:00:37","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27857"},"modified":"2020-09-12T12:30:39","modified_gmt":"2020-09-12T10:30:39","slug":"maple-oat-scones","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/maple-oat-scones\/","title":{"rendered":"Maple oat scones"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"46:3:0:0:0\" data-endposition=\"46:3:12:0:0\" data-complex=\"0\">Lennie LaGuire took the helm in the pastry kitchen one day and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:3:12:0:0\" data-endposition=\"46:3:25:0:0\" data-complex=\"0\">made this delicious scone for us. Ever since then, it\u2019s been a staple<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:3:25:0:0\" data-endposition=\"46:4:0:0:0\" data-complex=\"0\">on our menu in the fall and winter.<\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes 16<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"46:7:0:0:0\" data-endposition=\"46:8:0:0:0\" data-complex=\"0\">4 cups (480g) all-purpose flour, plus more for dusting<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:8:0:0:0\" data-endposition=\"46:9:0:0:0\" data-complex=\"0\">1 cup (113g) whole-wheat flour<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:9:0:0:0\" data-endposition=\"46:10:0:0:0\" data-complex=\"0\">2 cups (198g) old-fashioned rolled oats<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:10:0:0:0\" data-endposition=\"46:11:0:0:0\" data-complex=\"0\">1 tablespoon + 2 teaspoons baking powder<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:11:0:0:0\" data-endposition=\"46:12:0:0:0\" data-complex=\"0\">1 tablespoon + 1 teaspoon granulated sugar<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:12:0:0:0\" data-endposition=\"46:13:0:0:0\" data-complex=\"0\">1\u00bd teaspoons sea salt<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:13:0:0:0\" data-endposition=\"46:14:0:0:0\" data-complex=\"0\">2 cups (456g) unsalted butter, cut into <\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:13:0:0:0\" data-endposition=\"46:14:0:0:0\" data-complex=\"0\">\u00bc-inch cubes and chilled<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:14:0:0:0\" data-endposition=\"46:15:0:0:0\" data-complex=\"0\">4 large eggs<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:15:0:0:0\" data-endposition=\"46:16:0:0:0\" data-complex=\"0\">\u00bd cup (112g) buttermilk<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:16:0:0:0\" data-endposition=\"46:17:0:0:0\" data-complex=\"0\">\u00bd cup (156g) maple syrup<\/span><\/li>\n<\/ul>\n<p><strong>Ingredients for maple glaze:<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"46:19:0:0:0\" data-endposition=\"46:20:0:0:0\" data-complex=\"0\">2 cups (250g) powdered sugar<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:20:0:0:0\" data-endposition=\"46:21:0:0:0\" data-complex=\"0\">4 tablespoons grade B maple syrup<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"46:21:0:0:0\" data-endposition=\"46:22:0:0:0\" data-complex=\"0\">2 tablespoons water<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"46:23:0:0:0\" data-endposition=\"46:23:12:3:0\" data-complex=\"0\">In the bowl of a stand mixer fitted with the paddle attachment, com-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:23:12:3:0\" data-endposition=\"46:23:23:0:0\" data-complex=\"0\">bine flours, oats, baking powder, sugar, and salt on the lowest<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:23:23:0:0\" data-endposition=\"46:23:34:0:0\" data-complex=\"0\">speed. Gradually add butter on low speed and mix until pea-size<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:23:34:0:0\" data-endposition=\"46:24:0:0:0\" data-complex=\"0\">lumps form.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:24:0:0:0\" data-endposition=\"46:24:10:0:0\" data-complex=\"0\">Add eggs, buttermilk, and maple syrup. Mix on lowest speed<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:24:10:0:0\" data-endposition=\"46:24:20:0:0\" data-complex=\"0\">until just combined, about 30 seconds. Do not over-mix. Dough<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:24:20:0:0\" data-endposition=\"46:25:0:0:0\" data-complex=\"0\">should be shaggy with some dry bits.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:25:0:0:0\" data-endposition=\"46:25:11:1:0\" data-complex=\"0\">Transfer dough onto a lightly floured surface and pat into a 1-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:25:11:1:0\" data-endposition=\"46:25:21:0:0\" data-complex=\"0\">inch-thick rectangle. Cut scones with a 3-inch round cutter. Transfer<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:25:21:0:0\" data-endposition=\"46:25:32:2:0\" data-complex=\"0\">scones onto a parchment-lined sheet pan with 1 inch of space be-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:25:32:2:0\" data-endposition=\"46:26:0:0:0\" data-complex=\"0\">tween each scone. Freeze until firm, at least 1 hour.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:26:0:0:0\" data-endposition=\"46:26:10:0:0\" data-complex=\"0\">Preheat oven to 375\u00b0. Bake, rotating halfway through, until golden<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:26:10:0:0\" data-endposition=\"46:27:0:0:0\" data-complex=\"0\">brown, about 30 minutes. Meanwhile, make glaze. In the clean, dry bowl of a stand mixer<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>fitted with the paddle attachment, combine powdered sugar, maple<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>syrup, and water on low speed until mixture is smooth and lump free. Consistency should be that of thick glue. Glaze can be made<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>ahead of time; you can store in an airtight container in the refrigerator for up to 2 weeks. If refrigerated, remove and leave on the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>counter for 30 minutes to come to room temperature before using.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span>Spread 1 teaspoon glaze on each warm scone before serving.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lennie LaGuire took the helm in the pastry kitchen one day and\u00a0made this delicious scone for us. Ever since then, it\u2019s been a staple\u00a0on our menu in the fall and winter. Portions:\u00a0Makes 16 Ingredients: 4 cups (480g) all-purpose flour, plus more for dusting\u00a0 1 cup (113g) whole-wheat flour\u00a0 2 cups (198g) old-fashioned rolled oats\u00a0 1&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/maple-oat-scones\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6570],"tags":[],"class_list":["post-27857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Maple oat scones - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/maple-oat-scones\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maple oat scones\" \/>\n<meta property=\"og:description\" content=\"Lennie LaGuire took the helm in the pastry kitchen one day and\u00a0made this delicious scone for us. Ever since then, it\u2019s been a staple\u00a0on our menu in the fall and winter. 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