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.
36 Comments
Marjorie
Saturday, March 15, 2025 at 7:52 amThese were out of this world!
Patty
Saturday, March 1, 2025 at 1:24 pmMy husband and I lived them! It was the first time I made them but it won’t be the last! They were light and airy. Just delicious!
Carolyn
Saturday, October 26, 2024 at 7:59 pmHi Sarah, I adore your recipes and reading your blog! Thank you so much for all you share with your followers. I would like to make the Maple Oatmeal scones and hot out my 100 Morning Treats cookbook and noticed a considerable difference in the ingredient amounts compared to your recipe on the blog. Does the cookbook have corrections that I need to be aware of? If so where do I find this information? Thank you so much for your prompt response.
Sincerely, Carolyn
Sarah Kieffer
Sunday, October 27, 2024 at 4:34 pmHi Carloyn,
The recipe in 100 Morning Treats is different from this one! The one on my website is highly influenced by Ina Garten, and the other one strays from her recipe. Both are great, and I recommend either one!
Carolyn
Friday, October 25, 2024 at 8:59 amDear Sarah, I love your recipes and blog! Thanks for sharing so much with your readers. I have your book 100 Morning Treats and was wondering why there is such a big difference in the ingredients amounts for the Maple Oatmeal Scones in the book and blog. Does the book have corrections? If so where do I find them? Thank you so much for your response.
Carolyn Eickholt
Friday, October 25, 2024 at 8:24 amDear Sarah, I love your recipes and blog! Thanks for sharing so much with your readers. I have your book 100 Morning Treats and wonder why there is such a large discrepancy in the amounts for several of the ingredients for the Maple oatmeal Scones as compared to this blog posting. Does the book have misprints? If so where do I find the corrections? Thank you Carolyn
Norma
Friday, October 25, 2024 at 8:12 amUnbelievable delicious!!
Beth
Thursday, October 24, 2024 at 9:24 pmI’m curious what your other two “top three” recipes are? I can’t wait to make these!! I love scones!! I just made your pumpkin coffee cake muffins! They were incredible!!!
Heather
Sunday, September 8, 2024 at 8:10 pmThese were absolutely delicious – probably my favorite scone ever
Debbie S
Thursday, April 11, 2024 at 11:16 amHi there! I am going to be making these and am questioning the amount of butter. It states 1/2 pound for 8 scones. Is that correct? I would have thought 1/2 cup for 8 scones. Just wanting to be sure before I start.. Thanks!!
Anna
Wednesday, April 10, 2024 at 12:17 pmMy daughter loves these! She requested them for her birthday dessert last year instead of cake:) I’d love to freeze these and then bake off a few at a time so they are extra fresh. Do you think I could freeze them after I make the batter and cut into triangles? I am assuming I’d have to add a bit of baking time to the total cook time. Thanks for your help!
Sarah Kieffer
Wednesday, April 10, 2024 at 6:44 pmyes, exactly! that method works great.
Lisa
Sunday, January 28, 2024 at 10:52 amThese scones made for a rich and (sooooo) delicious Sunday morning breakfast. I appreciate that the dough came together quickly and was quite easy to work with on the parchment-lined baking sheet. Coming out of the oven, I noticed a little butter that had melted onto the sheet pan – which leads me to wonder (along with other reviewers) if the butter couldn’t be cut back by a few tablespoons. But all in all, this is a keeper of a recipe. Thanks so much!
Tracey Baker
Wednesday, January 10, 2024 at 11:36 amHi , just made these and they are fantastic! Soft , light and flavorful. I did add 1/8 teaspoon of maple extract to the icing. As always you never disappoint !!
Sarah Kieffer
Wednesday, January 10, 2024 at 11:37 amSo glad you enjoyed them!
Krista
Monday, September 25, 2023 at 9:03 amSuper quick and easy to make
Absolutely delicious!
Sarah Kieffer
Monday, September 25, 2023 at 9:05 amglad you enjoyed them!
Esther
Tuesday, September 12, 2023 at 11:57 pmNot sure what I did wrong but it was too wet to form into a circle and cut up. I ended up scooping them into balls and baking it. I also added a little bit more flour to fix it and that might have made them a tad drier than original recipe.
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.
Millette
Tuesday, January 9, 2024 at 2:44 pmHello Sarah & Eryn,
I, too, want to use a pastry blender. Quick question, though. Once the oats are incorporated into the batter, is the goal to break them down or should they remain somewhat whole? Thanks, M.
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 🙂