colored sugar for sprinkling on the scones: white, pink, or red sugar
Instructions
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Measure the flours, oats, brown sugar, baking powder and salt into the bowl of food processor fitted with metal blade. Secure the lid and pulse briefly to mix.
Add the butter pieces and process until coarse crumbs are formed. Pour this crumb mixture into a large mixing bowl.
If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.
In the now empty processor bowl, combine the buttermilk, egg, and maple extract. Blend until smooth.
Slowly pour the wet ingredients into the dry crumb mixture and stir quickly, just until a dough forms. Overmixing will result in tough scones.
Empty the dough onto a lightly floured surface. Knead three or four times with floury hands. The dough will be sticky.
Shape the dough into a large, flat round. Cut into eight wedges and pull them apart. As you separate the wedges, indent the rounded side so that it forms the top of a narrow heart. The point of the wedge will form the point of the heart.
Place the eight hearts equally spaced on the prepared baking sheet. Sprinkle generously with the colored sugars and bake for 15-20 minutes or until done.
Notes
You can freeze the scones, baked or unbaked.To freeze unbaked: Flash freeze and store in an airtight container in the freezer. Bake from frozen, according to recipe instructions, increasing baking time 5 to 7 minutes.To freeze baked scones: bake and cool the scones. Store them in an airtight container in the freezer.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.