Toasted Oat and Maple Scones

These hearty scones get deep, sweet flavor by coating rolled oats in maple syrup before toasting them, resulting in amplified nuttiness and crunch. Processing a portion of the oat mixture with the other dry ingredients distributes the flavor and texture through every bite, while freshly grated nutmeg adds warmth and spice. To balance maple’s sweeter notes, tangy buttermilk moistens and binds the dough and helps thin the simple powdered-sugar glaze. The darker the maple syrup, the better the scones will taste. We recommend seeking out either “dark” or “very dark” syrup for the boldest, richest flavor. If you need to pack or transport the scones, wait for 30 minutes or so to allow the glaze to fully set. These are best the day they’re baked, but stored in an airtight container, extras will keep for up to two days.