Oar Scones with a Whiskey Glaze

Scones
1 cup white whole wheat flour
¾ cup all-purpose flour
½ cup oat flour
½ cup old-fashioned rolled oats
1 tablespoon baking powder
½ teaspoon salt
¼ cup brown sugar
2 tablespoons granulated sugar
½ cup unsalted butter
1 large egg
¾ cup half and half
½ teaspoon ground nutmeg
1/8 teaspoon vanilla butternut flavor

Glaze
¾ cup confectioners’ sugar
1 ½ tablespoons Scotch/Irish/bourbon whiskey (apple juice for those abstaining)
1 tablespoon heavy cream

For the scones:
Preheat the oven to 375F. Lightly grease a scone pan or baking sheet, or line it with parchment paper. In a large bowl, combine the flours, oats, baking powder, salt and sugars. With a pastry cutter, a fork or your fingers, cut the butter into the dry ingredients until the pieces are the size of a pea. In a large measuring cup, whisk together the egg, half and half, nutmeg and vanilla butternut flavor. Make a well in the center of the dry ingredients and add the liquid all at once. Lightly mix with a fork until evenly moistened; it will come together, but still be a little wet. Don’t stir vigorously or scones will be tough. Let the dough sit for 10 minutes to allow the oats to absorb the liquid.

For drop scones:
Scoop the dough into the scone pan or by the generous tablespoon, place the scones 2 inches apart on the prepared baking sheet. Wet your fingers and smooth out the tops a bit.

For cut scones:
Pat the dough into an 8-inch round circle. Cut into 8 wedges, and use a spatula to lift and pull the scones back from the center by an inch, to create space between them.

Bake for 25 to 27 minutes, until the tops and edges are light golden brown.

Remove the scones from the oven and cool in the pan for 15 minutes before transferring to a rack to cool completely.

For the glaze:
In a small, heatproof bowl, whisk together the sugar, whiskey and heavy cream until the glaze has no lumps. Heat the glaze for 30 seconds in a microwave, then whisk again. Brush the glaze over the tops of the scones while still lukewarm.

Yields: 16 drop scones or 8 large scones