Quaker® Oats Scones with Maple Glaze

1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper. Pulse the oats in a food processor to chop slightly. Shred the cold butter with a cheese grater into a shallow bowl. Freeze for 10 minutes. In a large bowl, combine the oats, flour, brown sugar, baking powder, cinnamon and salt. Rub the cold butter into the flour mixture with your fingers until crumbly.
2. In a medium bowl, whisk the cup of milk and egg together until smooth. Reserve two tablespoons for brushing the scones. Pour the remaining milk mixture into the flour mixture. Stir with a spatula until a dough forms. Turn out the dough onto a floured surface. Shape into a ball. Flatten into a circle (one-inch thick), dusting with flour if sticky. Cut into 8 wedges. Arrange them 2 inches apart on the prepared baking sheet. Freeze for 15 minutes.
3. Remove the scones from the freezer. Brush with the reserved milk mixture. Sprinkle with additional oats. Bake for 20 minutes or until golden and cooked throughout. Let them cool completely on a wire rack. To make the glaze, whisk together the powdered sugar, maple syrup and milk. Adjust the sugar amount to reach desired consistency. Spoon the glaze over the scones before serving.

Per Serving (1): Calories: 370, Fat: 15 g (9 g Saturated Fat), Cholesterol: 60 mg, Sodium: 170 mg, Carbohydrates: 54 g, Fiber: 2 g, Protein: 7 g.