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Maple Oat Scones
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Maple Oat Scones

Tall, flaky and not-too-sweet. Don’t skip the glaze.
Course Breakfast
Cuisine American
Keyword Maple, Oat, Scones
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 ½ cups all-purpose flour 190 grams
  • 2-3 tablespoons whole wheat flour 25 grams
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup oats
  • ⅓ cup cold unsalted butter 70 grams, cut into small pieces
  • ⅓ cup chopped walnuts toasted if you have time
  • ½ cup whole milk cold
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon vanilla and or ⅛ to ¼ maple flavoring if you like it
  • ¼ cup butterscotch or mini chocolate or white chips optional

Maple Glaze

  • ½ cup confectioners' sugar
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • Sea Salt or Kosher Salt optional

Instructions

  • Preheat the oven to 425 degrees F.
  • In a mixing bowl, combine the flour, baking powder, salt and oats and mix thoroughly.
  • Add the cold butter and work with a pastry cutter or your fingers to make a coarse mixture with pea size pieces. Stir in the walnuts.
  • Mix together the milk, maple syrup and vanilla. Add to the flour mixture all at once and stir until blended. Dough should not be too sticky. If it is too dry, add a little more milk. If it is sticky, add a tiny bit more flour.
  • Dump the dough onto a floured surface and knead gently into a rectangle large enough that you can fold into thirds. Fold into thirds, smash down lightly and repeat. Gently shape into a 6 inch circle.
  • Cut the circle into 6 pieces.
  • Place the pieces on a parchment lined baking sheet spacing about 2 inches apart.
  • Bake at 425 for 10 minutes, then reduce heat to 375 and bake for another 10 to 12 minutes.
  • Let the scones cool for about 5 minutes while you make the glaze.
  • Combine the confectioners' sugar, maple syrup, and vanilla. The mixture should be thick and smooth.
  • Spread a little less than a tablespoon (or however much you like) over the warm scones. The glaze should kind of melt onto the scone. If you want, you can spinkle the tops with a little salt.

Notes

Notes: I think the small bit of whole wheat flour adds some depth of flavor, but you can leave it out and just substitute more all-purpose flour.