Prepare the butter ahead of time. Cube a stick of unsalted butter and place it in a small saucepan over medium heat. Stir continually to prevent popping as it cooks. The milk solids will start as a foam on top which will eventually sink to the bottom and become golden. Turn off the heat when they begin to take on color, and continue stirring until they go just past amber-colored to brown (but not black). Move the browned butter to a heat-safe container and chill for 1 hour, until solid. Remove from the container, wrap in parchment or plastic wrap, and freeze for at least an hour or up to overnight. See notes in the blog above about forming your browned butter for freezing.
Preheat the oven to 450ºF. Line your baking sheet with either parchment paper or a silicone baking mat.
In your mixing bowl, whisk together the flours, oats, baking soda, baking powder, salt, and cinnamon.
Grate in the frozen browned butter. Stir to coat the butter with dry mix and slightly break up the butter bits. Don't overwork it.
Combine the milk and maple syrup, and pour into your dough mixture. Mix gently to form a sticky dough.
Turn out the dough onto a floured work surface and pat the dough into a 1-inch thick round. Cut into 6 wedges. Separate the wedges and place on your lined baking sheet.
Optionally brush the top with milk and sprinkle with additional oats.
Bake for 12 to 15 minutes. Allow them to cool for 5 minutes before serving.
Keyword Breakfast, Browned Butter, Maple Syrup, Oats, Scones