In a large bowl, whisk together the flour, oats, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
Make a well in the center and add in buttermilk and vanilla extract. Mix with a large spoon until a dough forms and comes together – it will be sticky! Just make sure your hands are floured and so is your work surface. Pat the dough into a 1 1/2-inch thick square. Slice the square into 12 smaller squares. Brush each with some heavy cream, then place the scones on a baking sheet and bake for 10 to 12 minutes. Top with the glaze and oatmeal before serving.
maple glaze
Whisk together the ingredients until smooth. If the mixture is too thin, whisk in more sugar 1/4 cup at a time. If it’s too thick, whisk in more syrup or half and half, 1 teaspoon at a time. Drizzle on scones!
oatmeal crisp
Melt the butter in a saucepan over medium heat. Whisk in the sugar and let it start to bubble. Stir in the oats and cinnamon with a spatula, coating the oats well. Cook, stirring often, for 3 to 4 minutes, while the oats toast and the sugar caramelizes. Place the oats on a piece of parchment paper and let them cool completely. Break pieces apart and sprinkle on top of the scones.
Course: Breakfast
Cuisine: American
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