Maple Oatmeal Scones

Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the diced butter in at the lowest speed and mix until the butter is in pea-sized pieces. Whisk together the buttermilk, maple syrup, and egg and add quickly to the flour-and-butter mixture. Mix until just blended. Then gently mix in the white baking chips. The dough will be sticky.

Turn the dough out onto a floured surface. With a floured rolling pin, roll the dough 3/4 to 1-inch thick. You should see pieces of butter in the dough. Cut into 3-inch rounds with a biscuit cutter or similar or drop onto baking sheet lined with parchment paper or a greased baking sheet.

Brush the tops with egg wash (1 egg mixed with 1 T of water or milk). Bake for 18-23 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Then sprinkle some uncooked oats on the top, for garnish.