maple-oatmeal scones

so this recipe is from Barefoot Contessa on FoodNetwork. I made these on a whim and found out a few things:

1) you don't have to use the oats if you don't care for them {I accidently forgot them, and the recipe turned out quite well hehe}

2) I substituted 1c of all-purpose with buckwheat flour. It gives it a very different taste, but if you like buckwheat, it's great!

3) in the glaze, you can substitute with agave syrup if you're out of maple. I ran out after about 1/8c maple syrup, topped off the 1/2 cup with agave syrup {it's a sugar substitute}, and added 1 tsp maple extract. you still get a great maple taste!

Ingredients

• 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
• 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

Directions

Glaze:

• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. {I would recommend leaving the scones on the parchment until the glaze has dried some as it does run quite a bit!}