We had these scones this morning to celebrate the first day of school. (I do occasionally deviate from muffins.) These scones are adapted from bake or break---I made a traditional glaze as noted below, although the brown-butter glaze sounds awesome.
For the scones:
- 1 3/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 3 tablespoons packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
For the glaze:
- 1 1/4 cups confectioners’ sugar
- 2 to 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg, salt, and cloves.
- Add cubed butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
- Add buttermilk and vanilla, and stir just until combined.
- Gather dough into a ball and transfer to parchment-lined pan. Gently pat the dough into a disk about 7 inches in diameter. Cut into 6 wedges and separate each wedge so that there is about half an inch between wedges.
- Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
- Whisk together the glaze ingredients and pour on cooled scones.
Photo is the pedestrian bridge my two younger kids will use to walk to and from school each day.