Ina Garten Maple Scones are made with all-purpose flour, whole-wheat flour, quick-cooking oats, baking powder, granulated sugar, salt, cold unsalted butter, cold buttermilk, pure maple syrup, and extra-large eggs. This easy Maple Scones recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 12 people.
? Why You’ll Love This Maple Scones Recipe:
- Perfectly Flaky Texture: The cold butter and gentle mixing create a light, flaky scone that melts in your mouth.
- Rich Maple Flavor: Both the scones and the glaze are infused with pure maple syrup, giving them a rich and sweet flavor.
- Easy to Make: With simple steps and common ingredients, this recipe is accessible even for beginners.
- Versatile Enjoyment: These scones are perfect for breakfast, brunch, or a sweet snack anytime.
- Beautiful Presentation: The glaze and optional oat sprinkle make these scones look as good as they taste.
? Ina Garten Maple Scones Ingredients
Scones Ingredients:
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
Glaze Ingredients:
- 1 1/4 cups confectioners’ sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
? How To Make Ina Garten Maple Scones
- Preheat the oven: Set oven temperature to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Ensure the oven is fully preheated before baking.
- Mix dry ingredients: In a large bowl or using an electric mixer with a paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt.
- Add butter: Add diced cold butter to the flour mixture. Mix on low speed (if using a mixer) or using your hands until the butter is pea-sized and distributed throughout.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, maple syrup, and beaten eggs.
- Mix wet and dry ingredients: Pour the wet ingredients into the flour-butter mixture. Mix until just combined. The dough may be sticky. Do not overmix to avoid tough scones.
- Roll out the dough: Turn the dough out onto a well-floured surface. Flour your hands and a rolling pin. Roll the dough to about 3/4 to 1 inch thick. Cut out rounds using a 3-inch cutter. Avoid overworking the dough while rolling out.
- Prepare for baking: Place the cut scones on the prepared baking sheet, leaving about 2 inches of space between each scone. Brush the tops with the egg wash. Bake for 20-25 minutes, until the tops are golden brown and the scones are cooked through.
- Make the glaze: While the scones are baking, prepare the glaze. In a bowl, whisk together confectioners’ sugar, maple syrup, and vanilla extract until smooth.
- Finish the scones: When the scones are done, cool them on a wire rack for 5 minutes. Drizzle each scone with about 1 tablespoon of the glaze. Optionally, sprinkle some additional oats on top for garnish.
? Recipe Tips
- Use cold butter: Make sure the butter is very cold when you add it to the flour mixture. This helps create flaky layers in the scones.
- Don’t overmix the dough: Mix the wet and dry ingredients until just combined. Overmixing can make the scones tough.
- Chill the dough: If the dough gets too warm while working with it, chill it in the refrigerator for 15-20 minutes before cutting it into rounds.
- Proper spacing: Leave enough space (about 2 inches) between each scone on the baking sheet to allow for even baking and rising.
- Drizzle glaze on warm scones: Apply the glaze while the scones are still warm. This helps the glaze to set nicely and adds extra flavor.
? What To Serve With Maple Scones?
Maple Scones goes well with fresh fruit, yogurt, scrambled eggs, or bacon. They also can be served alongside coffee, tea, orange juice, or a smoothie for a delicious breakfast or brunch.
? How To Store Leftovers Maple Scones?
- Refrigerate: Store scones in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place scones in a freezer-safe bag and freeze for up to 2 months. To thaw, leave them at room temperature for a few hours or overnight in the refrigerator before reheating.
? How To Reheat Leftovers Maple Scones?
- In The Oven: Preheat the oven to 350°F (175°C). Place the scones on a baking sheet and heat for 10 minutes or until warm.
- In The Microwave: Place a scone on a microwave-safe plate and heat on medium power for 20-30 seconds.
- In The Air Fryer (recommended): Preheat the air fryer to 350°F (175°C). Heat the scones for 3-5 minutes until warm.
FAQs
What If I Don’t Have Buttermilk?
You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
How Do I Know When The Scones Are Done Baking?
The scones are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
Why Are My Scones Tough?
Overmixing the dough can make the scones tough. Mix until the ingredients are just combined.
How Do I Prevent The Scones From Spreading Too Much During Baking?
Make sure the butter and dough are cold. Chilling the dough before baking helps the scones hold their shape.
Why Didn’t My Scones Rise Properly?
Check your baking powder’s expiration date. Expired baking powder won’t provide the necessary leavening.
What If My Glaze Is Too Runny?
If the glaze is too runny, add a little more confectioners’ sugar until you reach the desired consistency.
Ina Garten Maple Scones Nutrition Facts
- Calories 200
- Total Fat 11g
- Saturated Fat 7g
- Cholesterol 60mg
- Sodium 290mg
- Total Carbohydrate 21g
- Dietary Fiber 1g
- Sugar 5g
- Protein 4g
Try More Ina Garten Recipes:
Ina Garten Maple Scones
Description
Ina Garten Maple Scones are made with all-purpose flour, whole-wheat flour, quick-cooking oats, baking powder, granulated sugar, salt, cold unsalted butter, cold buttermilk, pure maple syrup, and extra-large eggs. This easy Maple Scones recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Scones Ingredients:
Glaze Ingredients:
Instructions
- Preheat the oven: Set oven temperature to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Ensure the oven is fully preheated before baking.
- Mix dry ingredients: In a large bowl or using an electric mixer with a paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt.
- Add butter: Add diced cold butter to the flour mixture. Mix on low speed (if using a mixer) or using your hands until the butter is pea-sized and distributed throughout.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, maple syrup, and beaten eggs.
- Mix wet and dry ingredients: Pour the wet ingredients into the flour-butter mixture. Mix until just combined. The dough may be sticky. Do not overmix to avoid tough scones.
- Roll out the dough: Turn the dough out onto a well-floured surface. Flour your hands and a rolling pin. Roll the dough to about 3/4 to 1 inch thick. Cut out rounds using a 3-inch cutter. Avoid overworking the dough while rolling out.
- Prepare for baking: Place the cut scones on the prepared baking sheet, leaving about 2 inches of space between each scone. Brush the tops with the egg wash. Bake for 20-25 minutes, until the tops are golden brown and the scones are cooked through.
- Make the glaze: While the scones are baking, prepare the glaze. In a bowl, whisk together confectioners’ sugar, maple syrup, and vanilla extract until smooth.
- Finish the scones: When the scones are done, cool them on a wire rack for 5 minutes. Drizzle each scone with about 1 tablespoon of the glaze. Optionally, sprinkle some additional oats on top for garnish.
Notes
- Use cold butter: Make sure the butter is very cold when you add it to the flour mixture. This helps create flaky layers in the scones.
- Don’t overmix the dough: Mix the wet and dry ingredients until just combined. Overmixing can make the scones tough.
- Chill the dough: If the dough gets too warm while working with it, chill it in the refrigerator for 15-20 minutes before cutting it into rounds.
- Proper spacing: Leave enough space (about 2 inches) between each scone on the baking sheet to allow for even baking and rising.
- Drizzle glaze on warm scones: Apply the glaze while the scones are still warm. This helps the glaze to set nicely and adds extra flavor.
Ina Garten Maple Scones, Barefoot Contessa Maple Scones