Scones and caramel lattes this morning! We bought caramel syrup from World Market yesterday to add to our growing inventory of coffee supplies.

I received this recipe from one of James’ coworkers after he had them at work. The recipe is one of Ina Garten’s and it doesn’t disappoint! I halved the following recipe, making 8 scones.

Maple Oatmeal Scones (Makes 14 large scones)
Ingredients:

Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced in small chunks
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

Glaze:
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400F. Line 2 baking sheets (or 1 if you are halving the recipe) with parchment paper.

In a large bowl combine flours, oats, baking powder, sugar and salt. Mix well. Cut in butter with a pastry cutter, or your hands if you do not have one.

In a separate bowl mix together eggs, maple syrup and buttermilk. Add wet mixture to dry ingredients and mix well. Dough will be very sticky. Lightly flour a clean counter and pat the dough to 3/4 inches thick. Using a 2 1/2 inch- 3 inch round cookie cutter, cut out scones and place them 1 inch apart on baking sheet. Lightly brush scones with egg wash and bake for about 15 minutes, or until the bottoms are lightly brown and the top is slightly firm.

While scones are cooling a bit, mix together maple syrup, powdered sugar and vanilla for the glaze. Spoon glaze over warm scones and sprinkle with oats.

From Ina Garten