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Ingredients

Makes 14

• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 cup whole-wheat flour
• 1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 pound (4 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup cold buttermilk
• 1/2 cup pure maple syrup
• 4 extra-large eggs, lightly beaten
• 1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
• 1 1/4 cups confectioners' sugar , (for the glaze)
• 1/2 cup pure maple syrup , (for the glaze)
• 1 teaspoon pure vanilla extract , (for the glaze)

Description

These Are A Perennial Favorite At Ina Garten\'s Barefoot Contessa, A Specialty-food Market On Long Island, New York. The Scones Can Be Cut Out Ahead Of Time And Stored In The Refrigerator, Wrapped In Plastic, For Up To Two Days; Bake Just Before Serving.

Martha Stewart