Maple-oatmeal scones from The Barefoot Contessa Cookbook (page 223) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 02, 2019

    I made 1/4 recipe and patted out the dough instead of rolling, cutting it into 6 triangular scones. I used all whole wheat pastry flour and old-fashioned oats, and reduced the butter to 6 Tbsp instead of 8, adding a few extra tablespoons of buttermilk. Shaped them the night before and baked in the morning. For the glaze, I used maple extract instead of vanilla. We liked them. They were similar to Starbucks' maple scones. I've also made them with raisins instead of pecans.

  • twoyolks on November 18, 2014

    The glaze was the best part of these scones. The scones themselves didn't have a lot of flavor other than being slightly sour (from the buttermilk).

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