To give these hearty scones a deep, sweet flavor with amplified nuttiness and texture, we bake our oats with maple syrup for a toasty, granola-like crunch. In this recipe from our cookbook “Milk ...
In a small bowl or 2-cup liquid measuring cup, whisk together the buttermilk, egg and the ¼ cup remaining maple syrup; set aside. In a food processor, combine ½ cup of the toasted oats ...
Increase the oven to 450°F. In a small bowl or 2-cup liquid measuring cup, whisk together the buttermilk, egg and the ¼ cup remaining maple syrup; set aside. In a food processor, combine 1/2 cup of ...
Toasted Oat and Maple Scones Start to finish: 1¼ hours (45 minutes active) Servings: Makes 8 scones Ingredients: For the scones: 150 grams (1½ cups) old-fashioned rolled oats Heat the oven to 400°F ...
Toasted Oat and Maple Scones Start to finish: 1¼ hours (45 minutes active) Servings: Makes 8 scones Ingredients: For the scones: 150 grams (1 1/2 cups) old-fashioned rolled oats Heat the oven to 400°F ...