Cut or dice butter. With the mixer on the lowest speed, add butter to flour mixture. And i will forewarn you, you DID read the recipe right.... you do use 1 pound of butter!!
Mix until the butter is in pea-size pieces.
In a separate bowl, mix the buttermilk, maple syrup and eggs. Quickly add to the flour-and-butter mixture. Mix until just blended... dough may be sticky.
Dump the dough onto a well-floured surface. Flour your hands and rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough.
Cut into 3-inch rounds.
Place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
Onto the glaze... combine the confectioner's sugar, maple syrup and vanilla.
When the scones are done, cool for 5 minutes and drizzle each scone with glaze. Garnish the tops with some uncooked oats.
Enjoy with a nice cup of coffee!