Cheerio! Maple Oatmeal Scones

These scones made me feel like I was in England.To bad I didn't have any tea! I got these from Ina Garten .

Ingredients
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra large eggs lightly beaten
1 egg with 1 tablespoon milk or water, for egg wash
(glaze)
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees . In the bowl of an electric mixer fitted with a paddle attachment , combine flour, oats baking powder, sugar, and salt. Bend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces . Combine the buttermilk , maple syrup, and eggs and add quickly to the butter and flour mixture.Mix until just blended. The dough may be sticky. Dump onto a well- floured surface and be sure it's combined . Flour your hands and a rolling pin and roll the dough 3/4- 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. Brush the tops with egg wash. Bake for 20-25 minutes, until the tops are crisp and the insides are done. To make the glaze combine the confectioners', maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze.I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Cheerio!