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
- 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.