Dana Slatkin

Maple Oat Scones with Currants and Buttermilk Glaze

Maple Oat SconesYou might recall in a past post that I used to be in the wholesale food business. My company, Beverly Hills Farmers Market, Inc. (named after the farmers market I helped found in 1994), sold baked goods and snacks to local supermarkets, Trader Joe’s, Whole Foods, and the airlines. One of the biggest kicks I ever got was the day British Airways ordered my scones to serve on their international flights. It was a peak moment, an affirmation that maybe I really did know how to bake.

It all started with this recipe, which has evolved over the years to include more whole grains and less sugar. This version is my current favorite, one that is perfect for an Easter brunch or a grab-and-go breakfast treat. Bake a double batch and freeze them—they reheat beautifully in the toaster oven. The buttermilk glaze is, of course, optional but worth the indulgence. If mile-high food were this good, the airlines would all be back in business.

Making Easter brunch? Try Healthy Crustless Quiche and a Radicchio Caesar, followed by these scones for dessert.

Photo credit: mybakingaddiction.com

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