Maple Oatmeal Scones

I woke up this morning to a rainy dark day and nothing sounded better then a big mug of hot tea. So, I decided this was the perfect day to try out scones. I didn't realise I was almost out of white flour, so I only used a cup and used white whole wheat for the rest. I also didn't have enough glaze to coat all of my scones. I am a glaze lover, so next time I would double the glaze for sure.

Maple Oatmeal Scones
(this recipe has been halved)
yield: 7-8 scones
Ingredients:
Scones:
1 ¾ c. all purpose flour
½ c. whole wheat flour
½ c. quick cooking oats, plus additional for sprinkling
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
½ lb. (2 sticks) cold, unsalted butter, diced
¼ c. cold buttermilk
¼ c. pure maple syrup
2 eggs, lightly beaten
1 egg beaten with 1 tsbp. water for egg wash
Glaze:
½ c. + 2 tbsp. confectioners’ sugar
¼ c. pure maple syrup
1 tsp. vanilla extract
Directions:
Preheat the oven to 400°. In a mixing bowl, combine the flours, oats, baking powder, sugar and salt. Blend in the cold butter with an electric mixer on the lowest speed and mix until butter is in pea-sized pieces. (If using a stand mixer, use the paddle attachment.) Combine the buttermilk, maple syrup and eggs and add quickly to the flour and butter mixture. Mix until just well blended. The dough may be sticky.
Dump the dough onto a well floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. (I cut mine into wedges.) Brush the tops with egg wash. (I forgot this step, and I didn't find it necessary.) Bake for 20-25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Sprinkle with some uncooked oats for garnish.