Breakfast Muffins + Scones

maple oatmeal scones

Saturday, September 17, 2011

maple oatmeal scones on a piece of parchment paper

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’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 on a piece of parchment paper

Maple Oatmeal Scones

Servings: 8 scones
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Tender and delicious oatmeal scones with a maple glaze, with an easy preparation.
Sarah Kieffer
4.6 from 5 votes
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  • 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


  • 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.


* Adapted slightly from Ina Garten.
  • Reply
    Olivia Goodman
    Tuesday, May 11, 2021 at 6:10 am

    5 stars
    Absolutely fantastic recipe! You’ll just have to make them.

  • Reply
    Monday, February 22, 2021 at 11:29 am

    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.

  • 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!

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

    Wonderful!! On my list, thank you!!

  • 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
    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 🙂

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