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.
Lovely recipe! So easy to make (I did a hand pastry blender) and forgiving too. I read too fast and accidentally put a TBSP of salt (Instead of TSP). Picked a little out, but with the extra salt they still turned out great.
For a baker’s earlier question about separating: For soft-sided scones, leave wedges close together; for crispier scones, separate wedges slightly (about 1″ at their outer edge). But also curious what Sarah’s take is.
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!
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!
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.
8 Comments
Eryn
Monday, February 22, 2021 at 11:29 amLovely recipe! So easy to make (I did a hand pastry blender) and forgiving too. I read too fast and accidentally put a TBSP of salt (Instead of TSP). Picked a little out, but with the extra salt they still turned out great.
For a baker’s earlier question about separating: For soft-sided scones, leave wedges close together; for crispier scones, separate wedges slightly (about 1″ at their outer edge). But also curious what Sarah’s take is.
Keri Simpson
Saturday, January 2, 2021 at 5:53 pmMade 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!
Nbh
Sunday, October 11, 2020 at 3:01 pmDo 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!
Jacqueline
Sunday, February 19, 2017 at 7:53 amI loved these. I used 6 oz of coconut oil and ultra grain flour so I upped my buttermilk to 1/2 cup. DELISH.
Susan
Wednesday, November 26, 2014 at 6:36 pmWonderful!! On my list, thank you!!
Elizabeth
Friday, July 4, 2014 at 2:24 pmI 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.
Liz
Friday, June 28, 2013 at 4:45 pmThese scones are gorgeous, and your photos look amazing, thanks for sharing the recipe; I’ve done a post on my ‘version’- http://thesugarlump.blogspot.co.uk/2013/06/maple-oatmeal-scones.html
Thanks 🙂