Early Spring is also maple sugaring season, when sap starts to flow up from the roots of maple trees. Typical sugaring season lasts from 4 to 6 weeks. A pattern of freezing and thawing temperatures (below freezing at night and 40-45º Fahrenheit during the day) will build up the pressure within the trees and allow the sap to flow from the tap holes into collecting buckets, like the ones seen above in the header picture. Sugaring season ends when the warmer days of late spring cause the new leaves to unfold. A maple tree needs to be about 10-12 inches in diameter to be large enough to tap, which usually occurs when they are about 40 years old. Vermont produces about 50% of the United States’ crop of maple syrup.

In honor of one of our favorite sweeteners, I always post a recipe using maple syrup at this time. This year, I chose a scone recipe. While I typically enjoy Greek yogurt and blueberries for breakfast, I couldn’t resist having a scone instead after making these for Eric. They’re a sweet way to celebrate the arrival of Spring!

Maple Oatmeal Scones

Maple Oatmeal Scones (adapted from Ina Garten via foodnetwork.com) Total Time Required: 50 minutes, Prep Time: 30 minutes, Cook Time: 20 minutes, Yield: 16 servings

Ingredients:

For the Scones:

• 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
• 5 large eggs, lightly beaten
• 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:

• 1-1/4 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 400º F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt.

Blend the dry ingredients together.

Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Cut in the butter.

Combine the buttermilk, maple syrup, and eggs and quickly add it to the flour-and-butter mixture. Mix until just blended. The dough will be sticky.

Add the wet ingredients to the mixer.

Transfer the dough to a well-floured surface, making sure the ingredients are well combined. There will be lumps of butter in the dough. With floured hands, evenly pat the dough out to a thickness of 3/4″ to 1″ inch.

Pat the dough into a circle, 3/4″ to 1″ thick.

Cut the dough into 3-inch rounds with a biscuit cutter and place the rounds of dough on a baking sheet lined with parchment paper. Gather up the leftover dough, pat it out into a circle, and cut into biscuits until the dough is used up.

Cut the dough into rounds with a biscuit cutter.

Transfer the rounds to a parchment lined baking sheet.

Brush the tops of the scones with the egg wash.

Brush the tips with the egg wash.

Bake the scones for 20 to 25 minutes, until the tops are crisp, and the insides are done. Transfer the scones to a cooling rack and make the glaze.

Make the glaze when the scones are done.

Combine the powdered sugar, maple syrup and vanilla. While the scones are still warm, drizzle each one with about a tablespoon of the glaze.

Glaze the scones.

Garnish the tops of the scones with some uncooked oats, if desired.

Garnish with additional oats.

Serve warm.

These are best served warm!

Store the leftover scones in an airtight container for up to 3 days.

Sugaring season is my harbinger of Spring!  ~Linda

Maple Oatmeal Scones (adapted from Ina Garten via foodnetwork.com) Total Time Required: 50 minutes, Prep Time: 30 minutes, Cook Time: 20 minutes, Yield: 16 servings

Ingredients:

For the Scones:

• 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
• 5 large eggs, lightly beaten
• 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:

• 1-1/4 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 400º 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-size pieces. Combine the buttermilk, maple syrup, and eggs and quickly add it to the flour-and-butter mixture. Mix until just blended. The dough will be sticky.

Transfer the dough to a well-floured surface, making sure the ingredients are well combined. There will be lumps of butter in the dough. With floured hands, evenly pat the dough out to a thickness of 3/4″ to 1″ inch. Cut the dough into 3-inch rounds with a biscuit cutter and place the rounds of dough on a baking sheet lined with parchment paper. Gather up the leftover dough, pat it out into a circle, and cut into biscuits until the dough is used up.

Brush the tops of the scones with the egg wash. Bake for 20 to 25 minutes, until the tops are crisp, and the insides are done. Transfer the scones to a cooling rack and make the glaze.

Combine the powdered sugar, maple syrup and vanilla. While the scones are still warm, drizzle each one with about a tablespoon of the glaze. Garnish the tops of the scones with some uncooked oats, if desired. Serve warm. Store the leftover scones in an airtight container for up to 3 days.