![❤️ Heart-Shaped Buttermilk Cinnamon Rolls! These would be lovely for Mother’s Day. I have always wanted to make heart-shaped cinnamon rolls after seeing zoebakes do them every year and decided to try it out with my Buttermilk Cinnamon Rolls from #100MorningTreats. I have been so inspired by violetcakeslondon ‘s beautiful floral cake arrangements, and went for it here, along with a dusting of freeze-dried fruit powder.
To make: I baked twelve cinnamon rolls in a 10 in [25 cm] heart-shaped aluminum cake pan. I did my usual trick of lightly coating the cinnamon rolls with a small amount of cream cheese icing so they stay soft, but then let the rolls cool to room temperature. I then coated the top with the rest of the icing, and decorated with organic rose petals (make sure any flowers you are using are safe to use). I then dusted plum powder from soschefs gently over the rolls.
⭐️ The buttermilk cinnamon roll recipe is linked in my profile!](https://www.thevanillabeanblog.com/wp-content/uploads/sb-instagram-feed-images/346830630_207059265431232_358358793823430882_nfull.jpg)
These Maple Oatmeal Scones are in my top three on the all-time best baking list.
They are perfect anytime, but this crisp Fall weather makes them even more comforting.
They’re decadent; the maple glaze makes them even more rich and dreamy. They melt in your mouth and you won’t regret one bite.
Cut them into triangles, circles, or squares: there is no wrong way to eat a scone!
More Scones Recipes:
Maple Oatmeal Scones
Servings: 8 scones
Tender and delicious oatmeal scones with a maple glaze, with an easy preparation.
Ingredients
- 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
maple glaze
- 3/4 cup powdered sugar
- 1/4 cup pure maple syrup
- 1/2 tsp pure vanilla extract
Instructions
- 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.
Notes
* Adapted slightly from Ina Garten.
17 Comments
Mary
Sunday, March 12, 2023 at 9:44 amI love these, I’ve made them several times. Everyone loves them because they’re soft and fluffy, not dry like many scones. And who doesn’t like maple syrup! I followed the recipe – no oats sprinkled on the top though.
Anne McDonald
Saturday, January 28, 2023 at 6:01 pmMy family loved these! I cut the butter to 12 T (I never do this, but I balked at 1/2 lb!) and they still turned out great. These will be going into our Saturday-morning rotation!
Jen
Saturday, January 14, 2023 at 8:36 pmMy family absolutely loves this scone recipe! I omit the glaze and just put plain maple syrup right on top once from the oven and it’s still delicious. I love the limited amount of sugar used in this recipe. Everyone comments how soft and flaky the dough is when I make them.
Mary
Sunday, August 14, 2022 at 5:13 pmMy favorite scones from The Blue Heron in Winona, MN! I love that I can share the recipe with visiting friends who I have “turned on” to the goodness of their scones!
Rachel
Monday, May 9, 2022 at 7:45 pmthese are my favorite scones, but it does feel a bit sacrilegious to know the recipe because to me they’ve always been quintessentially blue heron
Shelly
Wednesday, December 29, 2021 at 7:01 pmHow should these delicious scones be stored? In the fridge or room temp?
Sarah Kieffer
Thursday, December 30, 2021 at 9:08 amroom temperature in a covered container!
Sarah Kieffer
Saturday, January 8, 2022 at 6:17 pmI like to store them in the refrigerator, then heat them for 10 to 20 seconds in the microwave on the following day.
katieonwhidbey
Monday, November 8, 2021 at 4:52 pmDelicious scones. But oh so much butter! 2 whole sticks! I noticed some of your other recipes call for 1 1/2 sticks. May use that amount next time.
I reduced the baking powder by 1/2 tsp (so 2 1/2 tsp instead of 1 T) and that worked out fine. Added finely chopped toasted walnuts = lovely. I loved the glaze — really delivers the maple flavor.
Because I’m obsessed with mini scones, I patted the dough out into a square-ish shape and used my bench knife to cut into small squares and then triangles. Yields a whole lot of mini scones! Easy to dip those into the glaze. Yum yum.
Olivia Goodman
Tuesday, May 11, 2021 at 6:10 amAbsolutely fantastic recipe! You’ll just have to make them.
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 🙂