Oatmeal scones with maple syrup

Ingredients:

Scones

• 3.5 cups premium flour
• 1 cup whole wheat flour
• 1 cup quick-cooking oats + extra for sprinkling
• 2 tbsp baking powder
• 2 tbsp. granulated sugar
• 2 teaspoons of salt
• 450 g chilled unsalted butter, diced
• 0.5 cups of chilled yogurt or kefir
• 0.5 tbsp. maple syrup
• 4 large eggs, lightly beaten
• 1 egg, beaten with 1 tbsp. milk or water

Glaze

• 1 and 1/4 cups powdered sugar
• 0.5 tbsp. maple syrup
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 200°C.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, baking powder, sugar, and salt. Add the chilled butter and mix on low speed until the butter is the size of peas. Combine the buttermilk, maple syrup, and eggs and quickly fold into the flour and butter mixture. Knead into a rough, sticky dough.
3. Turn the dough out onto a well-floured surface and make sure it's well-kneaded. Dust your hands and rolling pin with flour and roll the dough out to a thickness of 2-2.5 cm. You should see bits of butter in the dough. Cut out 7.5 cm circles using a regular or fluted cutter and place them on a parchment-lined baking sheet.
4. Brush the tops with the egg mixture. Bake for 20-25 minutes, until the scones are cooked through and golden brown on top.
5. To prepare the glazeMix powdered sugar with maple syrup and vanilla. When the scones are done, let them cool for 5 minutes and drizzle each with 1 tablespoon of glaze. The warmer the scones are when you glaze them, the more runny the glaze will be. "I like to sprinkle oats on top," says Ina.