A batch of tender and hearty scones to make for brunch or a morning on the go. I've adapted this recipe from King Arthur Flour Whole Grain Baking. They are sweetened with maple syrup, dried fruit and an optional maple glaze. See the notes for instructions to freeze and bake individual scones.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the whole wheat and all-purpose flours, baking soda, baking powder, salt to blend . Cut in the butter using a pastry blade or two knives until it is pea sized. Then stir in the oats, walnuts and dried fruits.
Whisk the egg in a large measuring cup with the maple syrup, yogurt, milk and vanilla. Add to the dry ingredients and mix with a fork to make a rough dough.
Turn the dough onto a lightly floured countertop and knead a few time to collect the dough. Divide the dough in half and shape each into a 6-inch disk about 1 inch thick. Cut each circle into 6 pieces. (You can freeze the scones at this point, see Recipe Notes.)
Space the scones on the baking sheet at least 1 inch apart. Bake until the bottom are lightly golden brown, about 15 minutes. Transfer to a cooling rack.
To make the glaze, combine the confectioner's sugar with the maple syrup in a small bowl and stir until smooth. Drizzle over the scones and allow to set a few minutes before serving.
To freeze the scones: wrap the scones--as a batch or individually--in plastic wrap and seal in resealable plastic bags. To bake, place the frozen scones on a baking sheet lined with parchment paper. Bake as directed, adding 4-5 more minutes to the baking time.
Copyright 2021 Lynne Curry