Maple Oatmeal Berry Scones with Maple Bourbon Drizzle

Course Breads and Muffins

Ingredients in this Recipe

1 cold large egg
1 tablespoon baking powder (I use Red Star brand)
1/2 cup (2.25 ounces) old fashioned rolled oats (reserving 3 tablespoons to mix in at step 4) plus extra for the tops of the scones
1/2 teaspoon kosher salt
1/4 cup maple syrup, plus extra for brushing on the scones and for the icing
2 cups (9 ounces) all purpose unbleached flour (I use King Arthur)
3/4 cups cold heavy cream, plus extra for brushing on the scones
3/4 cups frozen mixed berries (I use blueberries, raspberries, blackberries)
6 tablespoons cold unsalted butter
maple sugar, or granulated sugar, for sprinkling on the scones

See Full Recipe at Food52