Description
Buttery scones made with 100% whole wheat, walnuts, and old-fashioned oats. They’re a hearty and simple breakfast treat!
Ingredients
- FOR THE SCONES:
- 2 cups Whole Wheat Pastry Flour
- ½ cups Old Fashioned Oat
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- ½ cups Chopped Walnuts
- 8 Tablespoons Unsalted Butter, Cut Into Cubes And Chilled
- ½ cups Plain Greek Yogurt
- 3 Tablespoons Buttermilk
- 2 Eggs, Divided
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Water
- FOR THE ICING:
- ⅓ cups Plus 2 Tablespoons Maple Syrup
- ¾ cups Powdered Sugar
- 1 teaspoon Vanilla
Preparation
Preheat the oven to 400ºF.
In a large bowl, mix together the flour, oats, baking powder, salt, and walnuts. Add the butter to the dry ingredients, mixing until you have pea-sized pieces. I did this by setting my mixer to the lowest speed possible for a minute or two. You definitely want to have pieces of butter visible in the dough, so don’t incorporate it fully!
In a separate bowl, whisk together the yogurt, buttermilk, 1 egg, vanilla, and maple syrup.
Add the wet ingredients to the dry. I mixed them together using my mixer on a medium speed. You do not want to overmix the dough, so stop right after everything comes together.
Use your hands to form the dough into a ball, and then set it on a well-floured surface. Pat down slightly, sprinkle with a little more flour, then use a rolling pin to roll the dough out to 1/2-inch thickness. I wanted to have 8 triangle scones, so I used a knife to cut my scones like a pie. If you want smaller scones, use a biscuit-cutter, or really whatever you want/have on hand.
Set the scones on a parchment-lined baking sheet. Mix together the remaining egg and water, then brush the tops and sides of the scones with the wash. Bake for about 20 minutes, until the tops are golden.
While the scones are baking, prepare the icing. Pour the maple syrup in a bowl, then slowly add the powdered sugar, whisking until it’s fully incorporated. Stir in the vanilla, then set aside.
Allow the scones to cool for about 5 minutes, and then drizzle each scone with 1 tablespoon of icing.
