100% pure maple syrup is available at most supermarkets; also look for vendors at your local farmer’s market. Maple syrup and strawberries go well together, so strawberry jam on these scones is just perfect. Makes 6-8 large scones. Recipe from As Fresh as it Gets, courtesy of Arsenal Pulp Press.
Preheat oven to 375°F (190°C).
In a large bowl or food processor, combine the flour, rolled oats, baking powder, brown sugar, and salt, and mix well. Add the butter and mix until the butter resembles peas.
In a separate bowl, combine the buttermilk, maple syrup, eggs, and vanilla and add to the flour mixture. Combine until just mixed.
Knead the dough until smooth, then roll out into a disk 3 3/4 inches tall.
Using a 3-inch round cutter, cut scones and place on a baking tray.
Bake for 30 to 35 minutes, or until golden brown.
While the scones are baking, in a bowl, combine the icing sugar, maple syrup, and vanilla.
Remove scones from the oven and let cool for about 5 minutes, then drizzle glaze on top of each scone.