The Recipe

Ina's Maple Scones

Name: Ina's Maple Scones
Yield: yield:Makes 14
Ingredients: 3 1/2 cups all-purpose flour, plus more for dusting; 1 cup whole-wheat flour; 1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional); 2 tablespoons baking powder; 2 tablespoons granulated sugar; 2 teaspoons salt; 1 pound (4 sticks) cold unsalted butter, cut into small cubes; 1/2 cup cold buttermilk; 1/2 cup pure maple syrup; 4 extra-large eggs, lightly beaten; 1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash; 1 1/4 cups confectioners' sugar, (for the glaze); 1/2 cup pure maple syrup, (for the glaze); 1 teaspoon pure vanilla extract, (for the glaze)

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.

INGREDIENTS

3 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound (4 sticks) cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar, (for the glaze)
1/2 cup pure maple syrup, (for the glaze)
1 teaspoon pure vanilla extract, (for the glaze)