maple oatmeal scones

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

glaze
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.