Makes 14 extra-large scones
Adapted from The Barefoot Contessa
For the scones:
For the frosting:
Preheat the oven to 400°F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the flours, oats, baking powder, sugar, and salt. Gradually add in the cold butter at the lowest speed and mix until the butter is in pea-sized-ish pieces. This may take a minute or two.
Combine the maple extract, buttermilk, maple syrup, and eggs (make sure they are beaten well) and add quickly to the flour-and-butter mixture. Mix until just blended. The dough is going to be very sticky.
Dump the dough onto a very well-floured surface. Extensively flour your hands and the rolling pin. Roll out the dough to ¾ inch thickness. You will see large pieces of butter in the dough. Cut the dough into 3-inch rounds with a plain or fluted cutter (or you can cut the dough into 2 ½ inch squares if you don’t have a cutter just make sure your knife is well-floured) and place on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
Transfer to a cooling rack and allow to cool for at least 15 minutes.
To make the frosting, melt the butter in a medium bowl. Add in the maple syrup, cream (or half and half) and extracts. Gradually start to add in the powdered sugar, stirring after a few additions to smooth out the frosting. Keep stirring because the frosting will look thicker when you first add the powdered sugar and will thin out as you mix. Continue to add the powdered sugar until you are happy with the consistency. We liked about 2 cups.
Generously frost each scone and sprinkle with Demerara sugar for looks.