1 3/4 C flour
1/2 C barley flour
1/2 C quick cooking oats
1 T baking powder
1 T brown sugar
1 t salt
1/2 pound butter, cut into small pieces, room temperature
1/2 C cream
1/4 C maple syrup
1 C powdered sugar
1/4 c. maple syrup
1 t vanilla
To make the scones, heat the oven to 375. Line a baking sheet with parchment.
In a medium bowl combine the flours, oats, baking powder, brown sugar, and salt. Mix well.
Add the butter and rub the mixture until it resembles a course meal.
Add the cream, maple syrup and egg and mix until the dough holds together. If dough is too dry add additional cream or milk until it just holds together.
On a lightly floured surface shape the dough into a flat disk and cut into 8 wedges.
Place the wedges on the parchment lined cookie sheet and bake 20-25 minutes or until lightly browned.
While the scones bake prepare the icing.
In a small bowl combine the powdered sugar, maple syrup, and vanilla and whisk until smooth.
Spoon the glaze over the warm scones and serve.
Makes 8 scones
If you want to prep these ahead you can follow the recipe until the point where you have mixed the butter into the dry ingredients, and cover and leave on the counter hours ahead or overnight. In a smaller container you can combine the cream, maple syrup, and egg and store in the refrigerator over night. When ready to bake, add the cream mixture to the dry mixture and follow the rest of the recipe.