2 cups flour
½ cup oatmeal
1 tbs. baking powder
½ cup cold butter
1 tbs. brown sugar
¼ cup buttermilk
1/3 cup maple syrup
1 large egg
cream for brushing tops of scones
In a large bowl, whisk together dry ingredients. With a pastry blender, cut in butter until mixture resembles coarse crumbs. In a separate bowl, whisk together sugar, buttermilk, maple syrup and egg.
Make a well in the centre of the crumbs and pour in wet mixture. Mix with a fork, just enough to combine, then gather dough into a ball and turn out onto a lightly floured surface. Knead gently 8 to 10 times; pat into a circle, about 1 inch thick. Cut out scones using a 3-inch round cutter; place on baking sheet. Brush tops with cream and sprinkle with oats. Bake at 400 degrees for about 15 minutes. Remove scones to a wire rack to cool. Makes 8 medium scones.
To serve, split scones open and smear with spoonfuls of Devonshire Cream and a drizzle of maple syrup.