MAPLE OAT SCONES
Makes 9 scones
These hearty maple-scented scones are loaded with chewy oats for a breakfast upgrade that is the perfect accompaniment to coffee or tea.
3 cups (375 grams) all-purpose flour
½ cup (40 grams) old-fashioned oats
¼ cup (55 grams) firmly packed dark brown sugar
1 tablespoon (15 grams) baking powder
2½ teaspoons (7.5 grams) kosher salt, divided
¾ cup (170 grams) cold unsalted butter, cubed
1 cup (240 grams) plus 3 tablespoons (45 grams) cold whole buttermilk, divided
1 teaspoon (4 grams) maple extract
1 cup (120 grams) confectioners’ sugar
2 teaspoons (14 grams) maple syrup
Garnish: toasted old-fashioned oats
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, and 2 teaspoons (6 grams) salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
3. In a small bowl, stir together 1 cup (240 grams) cold buttermilk and maple extract. Gradually add buttermilk mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
4. Turn out dough onto a clean surface; gently knead until dough comes together, 8 to 10 times. On a very lightly floured surface, roll dough into a 7-inch circle (about 1 inch thick). Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Freeze for 15 minutes.
5. Bake until lightly golden and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 5 minutes.
6. In a small bowl, whisk together confectioners’ sugar, maple syrup, remaining 3 tablespoons (45 grams) buttermilk, and remaining ½ teaspoon (1.5 grams) salt until smooth. Just before serving, dip top of scones in glaze. Garnish with toasted oats, if desired. Store in an airtight container for up to 4 days.
PARMESAN-HERB BUTTERMILK BREAD
Makes 1 (8½x4½-inch) loaf
The classic flavors of ranch dressing—buttermilk, herbs, onion, and garlic—come together in this delicious Parmesan quick bread. Serve slices warm with butter, or top with your favorite fillings for an open-faced sandwich.
2½ cups (313 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
1½ teaspoons (7.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 teaspoon (3 grams) garlic powder
1 teaspoon (3 grams) onion powder
¼ teaspoon (1.25 grams) baking soda
⅛ teaspoon ground red pepper
⅛ teaspoon ground black pepper
1¼ cups (100 grams) shredded Parmesan cheese, divided
¼ cup (5 grams) lightly packed chopped
