Photo: Con Poulos
To make the multigrain flour mix used here, combine 1 cup each barley, rye, whole wheat, and all-purpose flours (there will be some left over for another use). Maple sugar is a dry, concentrated form of maple syrup; find it at amazon.com.
Makes 8 scones
DirectionsActive time: 30 minutes
Total time: 1 1/4 hours
To make scones: Preheat oven to 350° and place a rack in the center. Butter and flour a baking sheet; set aside. In a large bowl, stir together flour, sugars, baking powder, baking soda, and salt. Cut the butter into ½ pieces and add it to the dry mixture. Use your hands or a stand mixer fitted with the paddle attachment to break down butter into small, pea-size pieces. Stir in buttermilk until just combined.
Scrape the dough onto a well-floured surface. If dough is too sticky to work with, fold in a little flour. Shape into a circle about 8 in diameter and 1½ thick. Cut into 8 triangles and transfer to prepared baking sheet. Bake, rotating sheet halfway through, until scones spring back to the touch, 23 to 25 minutes. Transfer to a rack to cool.
To make glaze: In a small bowl, stir together ingredients. Once scones have cooled, drizzle glaze on tops and let set.
Keep Reading: 9 Delicious Ways to Bake with Whole Grains
From the October 2011 issue of O, The Oprah Magazine
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