baking breakfast

maple oatmeal scones

Saturday, September 17, 2011

These Maple Oatmeal Scones are in my top three on the all-time list. They are perfect anytime, but this crisp Fall weather makes them even more comforting. They are a bit decadent; the maple glaze makes them even more rich and dreamy, but they melt in your mouth and you won’t regret one bite.

Maple Oatmeal Scones
Adapted slightly from Ina Garten.

If you do not have a food processor, you can always use your hands! A pastry blender is actually my preferred method.

2 1/4 cups all-purpose flour
1/2 cup oats (rolled or quick will work)
1 tbsp baking powder
1 tbsp granulated sugar
1 tsp salt
1/2 lb unsalted butter, cold and diced
1/4 cup buttermilk, plus more for brushing
1/4 cup pure maple syrup
2 large eggs

3/4 cup powdered sugar
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract

Adjust an oven rack to the middle position, and preheat the oven to 400F. Line a sheet pan with parchment paper.

Combine the flour, oats, baking powder, sugar, and salt in a bowl of a food processor. Process until combined. Add the butter, and pulse until butter is pea-sized. Move the flour mixture to a large bowl.

Whisk together the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the flour mixture, and mix just until combined, making sure there are no dry pockets. Turn mixture out onto the prepared pan, form into an 8-inch circle that is 1 inch thick. Cut the circle into 8 even pieces, and brush the tops with a little bit of buttermilk. Bake for 20-25 minutes, until the bottom of scones are golden brown. Let scones cool 5 minutes before applying glaze.

To make the glaze
Combine the confectioners’ sugar, maple syrup, and vanilla. Use a butter knife or off set spatula to apply the glaze to the tops of the scones. Sprinkle with uncooked oats for garnish, if desired.

  • Reply
    Friday, June 28, 2013 at 4:45 pm

    These scones are gorgeous, and your photos look amazing, thanks for sharing the recipe; I’ve done a post on my ‘version’-

    Thanks 🙂

  • Reply
    Friday, July 4, 2014 at 2:24 pm

    I just made these & was a little worried at first…the dough was pretty wet. BUT, they baked up beautifully:). I added some vanilla bean paste to the dough, but followed the recipe other than that. The maple taste is the scones is pretty faint, but they still were really good & the glaze was a nice, sweet addition.

  • Reply
    Wednesday, November 26, 2014 at 6:36 pm

    Wonderful!! On my list, thank you!!

  • Reply
    Eclectic Eats 7.26.15 | The Shoops Roost
    Sunday, July 26, 2015 at 10:03 pm

    […] Maple-Oatmeal Scone […]

  • Reply
    Sunday, February 19, 2017 at 7:53 am

    I loved these. I used 6 oz of coconut oil and ultra grain flour so I upped my buttermilk to 1/2 cup. DELISH.

  • Reply
    Sunday, October 11, 2020 at 3:01 pm

    Do you separate the scones after cutting them, or leave them together in a disc? I love these but find the dough so wet and sticky that I can’t separate the scones into triangles before baking!

  • Reply
    Keri Simpson
    Saturday, January 2, 2021 at 5:53 pm

    Made these this morning and my boys loved them! This was my first time making scones and I love that they were super tender abs not dry at all. Also, they are not too sweet, which makes the glaze even better! After trying a maple oatmeal scone at my local coffee shop, I was looking for a recipe to try and this one did not disappoint!

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