These oatmeal maple scones are hearty and filling with just enough sweetness. The texture is soft because of the oats that are in our mix. It is a perfect sweet morning treat!
3 Cups of Polly’s Oatmeal Pancake Mix
1/3 Cup of Polly’s Maple Granulated Sugar
1 tsp of cinnamon
1/2 tsp of baking soda
1/2 tsp of salt
3/4 cup of cold unsalted butter, cut into small 1/2 inch cubes
3/4 cup of milk or buttermilk
2 tsp of vanilla extract
1 cup of powdered sugar
2 Tbsp of Maple Syrup
2 Tbsp of milk
Preheat oven to 425 degrees F.
In a bowl combine oatmeal pancake mix, maple sugar, cinnamon, baking soda, and salt.
Add cold butter cut into 1/2 in. cubes, and work into dry ingredients until crumbly.
Make a well in the center of the dry goods. Add your milk and vanilla extract. Mix together until combined. Dough should be sticky and moist. Flour your hands and work surface. Pull the dough out of the bowl and roll out to 3/4 of an inch thickness in a round.
Transfer to a parchment lined baking sheet (or greased baking sheet). Gently with a butter knife cut into 8 triangles (like a pizza).
Place the baking sheet and dough in the freezer for 30 minutes- this will improve the texture and bake.
Bake at 425 for 25-30 minutes, until edges are golden brown.Remove from the oven and let cool.
While cooling make the maple glaze by combining all the glaze ingredients and whisking until smooth.
Once cooled, top with glaze and pull apart.