Wynyates Farm Maple Walnut Oatmeal Scones

It is time to put all that gorgeous local  maple syrup to good use. These scones shout Spring! I need to shout spring as it is time for the birds, blossoms and bumble bees. i am very excited because this weekend I am taking a bee keeping course. Of course this is something that has been on my bucket list forever and I cant wait. There is a local farm called Turnview that offers courses if anyone is interested. They also sell honey and eggs. 

This recipe is being made with maple syrup that I bought at Windlee Farms in Midland Ontario. Their syrup has deep round notes of maple and is a pure joy to cook and bake with. If you do not want to use whole wheat flour use all purpose only.

The bees waste no time

 

 

 

 

 

 

 

 

 

 

Maple Walnut Oatmeal Scones

Yield: 8 scones

DOUGH
1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
1/2 cup (80 grams) whole wheat flour

1/3 cup finely chopped walnuts
1/2 cup (35 grams) quick cooking rolled oats
2  tablespoons baking powder
2 tablespoons brown sugar
1/2 teaspoon table salt
Scant 3/4 cup (160 grams) unsalted butter, cut into pieces
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup  buttermilk

TOPPING:
3 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
1/4 cup quick cooking oats

DIRECTIONS:

Preheat your oven to 400°F (200°C). Butter a baking tray, or, if you’re me and your baking sheets are in horrendous condition, line them with parchment paper.

Whisk the flours, oats, nuts,baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky. “

On a lightly floured surface, pat or roll the dough out until it forms a circle  1 1/4 inches (3 cm) tall.Cut the disk into wedges or  Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Brush each wedge with melted butter and drizzle with some maple syrup. Sprinkle on the brown sugar and oats. Bake for 20 to 25 minutes until the scones are lightly golden. The scones will stick together, so pull them gently apart when they’ve cooled a bit — pull-apart scones!

Serve warm.

 

 

 

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