1. Preheat your oven to 400°F and line two baking sheets with parchment paper. This is a crucial step as it ensures your scones bake evenly and don’t stick to the sheets.
2. In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed until the mixture resembles pea-sized pieces. This helps keep the butter cold, which is essential for flaky scones.
3. In a separate bowl, combine the buttermilk, maple syrup, and eggs. Add this mixture quickly to the flour-and-butter mixture. Mix until just blended; be cautious not to overwork the dough as it can become tough. The dough will be slightly sticky, which is perfect.
4. Dump the dough onto a well-floured surface, ensuring it’s combined. Flour your hands and a rolling pin, then roll the dough to about ¾ to 1-inch thick. You should see lumps of butter in the dough, which will create flakiness. Cut into 3-inch rounds using a plain or fluted cutter and place them on the prepared baking sheet.
5. Brush the tops with the egg wash you prepared earlier, ensuring a beautiful golden color after baking. Now, it’s time to bake these beauties! Place them in the oven and bake for 20 to 25 minutes, or until the tops are crisp and the insides are done. Keep an eye on them to avoid over-baking.
6. While the scones are baking, prepare the glaze. In a bowl, combine the confectioners' sugar, maple syrup, and vanilla. Mix until smooth. When the scones are done, let them cool for 5 minutes. Drizzle each scone with 1 tablespoon of glaze. For a final touch, sprinkle a few uncooked oats on top for garnish. The warmth of the scones will help the glaze set beautifully.
