Only 20 minutes to these tender and moist whole grain scones with creamy sweet maple butter. No one will be able to tell that these whole grain scones are a healthy option
1 1/2cupswhole wheat flour
1/2cupold fashioned oats
pinch of salt
1/4cupunsalted butter, softened to room temperature
1Tablespoonplus 2 teaspoons maple syrup
1/8teaspoonpumpkin pie spice
Preheat oven to 400 degrees.
Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray.
In a medium sized bowl, combine the whole wheat flour, oats, brown sugar, baking powder, and salt.
In a small bowl beat the eggs and olive oil into the buttermilk with a fork, until well combined. Stir the liquid mixture into the dry ingredients to make a crumbly dough. Knead in the bowl, 1-3 times until the dough forms a ball.
Turn the dough out onto the prepared baking sheet and pat into a 6 inch round that is about 1 inch thick. Using a sharp knife, cut the dough into 6 wedges.
Bake for 15 minutes or until the scones are lightly browned.
While the scones bake, beat the butter, maple syrup, and pumpkin pie spice together.