Ingredients
12 tbsp. cold unsalted butter
3 c. multigrain flour mix (see Note)
2 tbsp. multigrain flour mix (see Note)
2 tbsp. maple sugar (or dark brown sugar)
1/4 c. packed dark brown sugar
2 tbsp. packed dark brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. kosher salt
1 c. buttermilk
1/2 c. powdered sugar
1 tbsp. maple sugar (or dark brown sugar)
1 tbsp. maple syrup
2 tsp. milk
Preparation
Step 1To make scones: Preheat oven to 350 degrees F and place a rack in the center. Butter and flour a baking sheet; set aside. In a large bowl, stir together flour, sugars, baking powder, baking soda, and salt. Cut the butter into 1/2-inch pieces and add it to the dry mixture. Use your hands or a stand mixer fitted with the paddle attachment to break down butter into small, pea-size pieces. Stir in buttermilk until just combined.Step 2Scrape the dough onto a well-floured surface. If dough is too sticky to work with, fold in a little flour. Shape into a circle about 8 inches in diameter and 1 1/2 inches thick. Cut into 8 triangles and transfer to prepared baking sheet. Bake, rotating sheet halfway through, until scones spring back to the touch, 23 to 25 minutes. Transfer to a rack to cool.Step 3To make glaze: In a small bowl, stir together ingredients. Once scones have cooled, drizzle glaze on tops and let set.
