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For the Scones:
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Line a baking sheet with parchment paper and set aside.
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In a large bowl, mix together flour, oats, sugar, baking powder and salt. Cut the cold butter pieces into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
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In another bowl, whisk together the cream, egg and maple extract. Pour over the flour mixture and stir gently until the mixture comes together. (The mixture should look a little shaggy.) If necessary, add extra cream one-tablespoon at-a-time until the dough comes together.
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Transfer dough to a lightly floured surface and gently pat it into the shape you desire. Cut the dough into 8-16 equal portions (depending on the size needed).
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Place dough, 1-inch apart, on a parchment-lined baking sheet and freeze 30-60 minutes.
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While dough is chilling, preheat the oven to 350°F. When scones are chilled, bake them 20-24 minutes or until just golden and a little poufy. (The scones will be fairly pale.) Remove scones from the oven and transfer them to a cooling rack to cool completely.
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For the Maple Icing:
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While the scones cool, mix all glaze ingredients together in a medium bowl. Mix until smooth. Glaze should be a little thick, but still pourable. If too thin, add more powdered sugar, or if too thick, add a little cream.
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Sprinkle with desired toppings.
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Enjoy!
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Slightly adapted from Pioneer Woman Maple Nut Scones.