Of all the Ina Garten books my favorite is still her first book, The Barefoot Contessa, named after her former shop in Long Island. Bombar’s was still in full swing when that book came out and two of the recipes from that book became two of my standards for Bombar’s. Her Raspberry Corn Muffins and the Oatmeal Maple Scones. In those days omelet to order parties were all the rage so I was always on the prowl for breakfast pastries. Something that could be prepped ahead and assembled and baked at the party, because what is better than a freshly baked scone or muffin?
Last Sunday, looking for something special to have on a fall Sunday morning I remembered Ina’s scones. My scones are different, I used barley instead of whole wheat and cream instead of buttermilk, but this recipe is still true to the integrity of the original. I think barley is an underutilized grain. It primarily appears in beef and barley soup but I like to cook it as a pilaf and eat it instead of rice. I also like using the flour in breads and baked goods, it has a nutty flavor. But it is a heavy whole grain flour so it’s best add it sparingly to recipes. If you use too much your baked goods will crumble and be very heavy.
Ina-this is to you! Your recipes have been family favorites for years. If only I could live in your house and have my friends come to eat in your lovely gardens…and if only the whole thing was in California…I don’t do snow.
Recipe
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 egg
Icing
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
Entertaining Tip:
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.
