2tablespoonsheavy cream or milkplus more if needed
small pinchfine salt
Preheat oven 375°.
Whisk together the flour, ½ cup quick oats, brown sugar, baking powder, and salt.
Toss in butter and using a fork, pastry cutter, or your fingers, cut in the butter until it resembles course sand.
Add the wet ingredients and stir until just combined. You will have a shaggy, wet dough.
Place a piece of parchment the size of your baking sheet on the counter. To keep it from moving, add a few drops of water on top of counter and then place parchment on top. This sticks it to the counter.
Sprinkle parchment with about ¼ cup of oats.
Turn out dough onto oats. Sprinkle top of dough with some more oats. The oats will make the dough less sticky and easier to form. Pat down the dough into approximately a 1" thick round. Cut into 8 wedges using a scraper or knife, and slightly separate as you slice. Don't cut through the parchment. Pick up the parchment by the edges and transfer onto a baking sheet.
Bake for 20 - 25 minutes.
Make the Icing:
Combine the icing ingredients in a bowl and whisk until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones to cover tops.
To make smaller scones:Divide dough in half. Pat down each half into a 1" thick round and cut into 6 wedges. Bake for about 18 - 20 minutes.
Maple Scones https://www.thegeneticchef.com/maple-scones/