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Ингредиенты
- 3 1/2 c. all-purpose flour plus more
- 1 c. whole-wheat flour
- 1 c. quick-cooking oats plus more
- 2 Tbsp. baking pwdr
- 2 Tbsp. granulated sugar
- 2 tsp salt
- 2 c. cool unsalted butter cut in small cubes
- 5 x extra-large Large eggs
- 1/2 c. cool buttermilk
- 1 c. maple syrup
- 1 Tbsp. lowfat milk (optional)
- 1 1/4 c. confectioners' sugar
- 1 tsp pure vanilla extract
Инструкции
- Heat oven to 400 degrees with rack in center.
- In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking pwdr, sugar and salt. Blend the butter in at the lowest speed and mix till butter is in pea-sized pcs. Lightly beat 4 Large eggs. Combine buttermilk, 1/2 c. maple syrup, and beaten Large eggs. Add in to flour mix. Mix till just blended. The dough may be sticky.
- Dump dough out onto a well-floured surface. And be sure it is combined. Roll dough out to 3/4-inch to 1-inch thick with a well floured rolling pin. (There will be lumps of butter in dough.) Cut in 3-inch rounds with plain or possibly fluted cutter and place on a prepared baking sheet.
- Lightly beat remaining egg with lowfat milk or possibly 1 Tbsp. water. Brush tops of scones with egg mix. Bake till tops are crisp and insides are done, 20 to 25 min. Remove baking sheet to wire rack to cold for 5 min.
- Make a glaze by combining confectioners' sugar, remaining 1/2 c. maple syrup, and vanilla. Drizzle each scone with 1 Tbsp. glaze. Sprinkle with a little uncooked oats, if you like This recipe yields 14 large scones.
- NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 587 | |
| Calories from Fat 282 | 48% |
| Total Fat 32.11g | 40% |
| Saturated Fat 19.73g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1036mg | 43% |
| Potassium 177mg | 5% |
| Total Carbs 69.61g | 19% |
| Dietary Fiber 2.4g | 8% |
| Sugars 31.03g | 21% |
| Protein 6.66g | 11% |
