¼cupbuttermilkor ¼ cup milk with ¼ teaspoon white vinegar mixed in
1 ½cupsunbleached all-purpose flour
1cupold fashioned oats
2tablespoonsfirmly packed brown sugar
1 ¼teaspoonsbaking powder
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat.
In a small bowl, combine ¼ cup maple syrup with the buttermilk. Set aside
In a medium bowl, stir together the flour, oats, brown sugar, pecans, baking powder, baking soda, and salt.
Cut the butter into ½ inch cubes. Add to the flour mixture and use your fingers, a fork, or a pastry blender to break up the butter until its about the size of cornflakes and is mixed into the dry ingredients. Add the buttermilk mixture and stir until combined.
Turn the dough out onto a floured work surface. Sprinkle it with flour and shape it into an evenly thick 8 inch circle. If it is too sticky, add more flour. Cut into 8 wedges and arrange on the prepared baking sheet.
Bake about 15 minutes, or until golden brown.
While the scones are baking, make the glaze by whisking the remaining maple syrup with the confectioners' sugar. After removing the scones from the oven, brush with the glaze. Serve warm or at room temperature.