-
1
Preheat your oven to 400 degrees F and line a baking sheet with parchment.
-
2
In the bowl of an electric mixer, combine the flours, oats, sugar, and baking powder and mix to distribute the dry ingredients evenly. Add the butter to the bowl and mix on low until the butter in is small, pea-sized pieces.
-
3
In a separate smaller bowl, mix together the buttermilk, maple syrup and eggs. Pour the wet ingredients into the flour and butter mixture. Mix until the ingredients just come together. The dough will be slightly sticky. You could mix the dough by hand if you were so inclined. Simply use a pastry blender, two forks or your fingers to cut the butter in and use your hands or a wooden spoon for the rest of the mixing.
-
4
Scrape the dough out onto a lightly floured work surface. With lightly floured hands, pat the dough out into a rectangle that measures between 3/4 of an inch to 1 inch thick. Using a 3 inch round biscuit or cookie cutter, cut the dough into as many scones as you can (you'll probably get about 5). Place the unbaked scones on the baking sheet. Gather the scraps of dough gently and re-pat it to the same thickness as the first scones you cut. Again, use the 3 inch cutter to cut out as many scones as you can and place them on the baking sheet. If there is enough dough left, repeat the process or pat the last of the dough into a final scone. Brush the tops of the scones with the heavy cream. If you want to get these ready ahead of time, you can make the scones up to this point, cover the tray and refrigerate them overnight. Take the tray out of the fridge while you preheat the oven in the morning.
-
5
Bake for about 20 minutes or until the tops are lightly browned. Let the scones cool on a rack for about 5 minutes. In the meantime, make the glaze by mixing all the ingredients in a small bowl.
-
6
When the scones are cool, spoon about a tablespoon of the glaze over each one. Let the glaze harden for a minute or two and enjoy!
