All-purpose flour as per preparation (step 5) below
1 tablespoon baking powder
1/2 teaspoon Himalayan or sea salt (if using kosher salt, reduce to 1/4 teaspoon)
2 tablespoons sugar
4 ounces butter, cubed, kept cold
1/2 cup real maple syrup
Crack oat groats in grain mill or use steel cut.
In a dry skillet over medium-high heat, add cracked groats and toast for 5 minutes or until fragrant. Shake skillet frequently, but DO NOT BURN. Spread on sheet pan to allow to cool to room temperature, and then pulverize with Vitamix, food processor, spice grinder, or grain mill.
Soak steel-cut oats in evaporated milk overnight (at least 8 hours).
Pre-heat oven to 425°. Strain soaked oats over work bowl and press out excess milk. Set oats and milk aside separately.
Add 4 tablespoons corn starch to bowl on scale, then add all-purpose flour until you reach 10 ounces. This mixture is now pastry flour.
Put the following ingredients in food processor mix thoroughly: Pulverized oats from step 2, pastry flour from step 5, baking powder, salt, and sugar.
Add cubed butter and mix in with repeated pulses of food processor, until only very small chunks of butter remain intact.
Add soaked oats from step 4, and begin mixing milk back into dough, a bit at a time, until dough is slightly tacky.
Line sheet tray with parchment paper, place dough into middle, and use hands to form into a round cake shape about 1 inch thick. Cut into eighths, and separate pieces from each other.
Bake for 20 minutes at 425°. Watch carefully, and rotate tray after about 10 minutes to aid in even baking. Scones should only brown very lightly.
While scones are baking, pour maple syrup into saucepan over medium-high heat, bring to boil, and allow it to briefly reduce while bubbling. Brush hot maple glaze onto scones as soon as they come out of the oven. Allow to cool before serving.