Pancake and syrup-flavored Peeps are the latest Easter basket treat to hit store shelves. Put them to use as a topping for decadent oatmeal scones with a maple glaze.
Combine flour, oats, sugar, baking powder, baking soda and salt in a large bowl. Stir to blend. Add cubed butter and use a pastry cutter to cut the butter into the flour until the butter chunks turn into the size of large peas.2.
Make a well in the center of your dough and pour the buttermilk and vanilla into the center. Using a large spoon or fork, gently stir the wet ingredients into the dry, until absorbed. Do not over mix. The dough will still be very crumbly.3.
Turn the dough out onto a floured workspace and knead or fold a few times with your hands until dough comes together. On a parchment-lined baking sheet, form the dough into a 7-inch disk and then cut into 6 wedges by cutting the disc in half and then each half circle into 3 triangles. Bake in a 400 degree oven for 15 to 20 minutes, until golden brown.4.
Add all of the ingredients for the glaze into a bowl and mix thoroughly. Using a spoon, generously drizzle glaze onto the scones while still warm. Top with Peeps and serve.