Breakfast Muffins + Scones

maple oatmeal scones

maple oatmeal scones on parchment paper

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!

maple oatmeal scones on cooling rack

More Scones Recipes:

maple oatmeal scones on 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
4.80 from 20 votes
Print Pin Rate


  • 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.

maple oatmeal scones on a piece of parchment paper

  • Reply
    Debbie S
    Thursday, April 11, 2024 at 11:16 am

    Hi 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!!

  • Reply
    Wednesday, April 10, 2024 at 12:17 pm

    My 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!

    • Reply
      Sarah Kieffer
      Wednesday, April 10, 2024 at 6:44 pm

      yes, exactly! that method works great.

  • Reply
    Sunday, January 28, 2024 at 10:52 am

    These 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!

  • Reply
    Tracey Baker
    Wednesday, January 10, 2024 at 11:36 am

    5 stars
    Hi , 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 !!

  • Reply
    Monday, September 25, 2023 at 9:03 am

    5 stars
    Super quick and easy to make
    Absolutely delicious!

  • Reply
    Tuesday, September 12, 2023 at 11:57 pm

    4 stars
    Not 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.

  • Reply
    Sunday, March 12, 2023 at 9:44 am

    5 stars
    I 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.

  • Reply
    Anne McDonald
    Saturday, January 28, 2023 at 6:01 pm

    5 stars
    My 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!

  • Reply
    Saturday, January 14, 2023 at 8:36 pm

    5 stars
    My 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.

  • Reply
    Sunday, August 14, 2022 at 5:13 pm

    My 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!

  • Reply
    Monday, May 9, 2022 at 7:45 pm

    5 stars
    these 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

  • Reply
    Wednesday, December 29, 2021 at 7:01 pm

    5 stars
    How should these delicious scones be stored? In the fridge or room temp?

    • Reply
      Sarah Kieffer
      Thursday, December 30, 2021 at 9:08 am

      room temperature in a covered container!

    • Reply
      Sarah Kieffer
      Saturday, January 8, 2022 at 6:17 pm

      I like to store them in the refrigerator, then heat them for 10 to 20 seconds in the microwave on the following day.

  • Reply
    Monday, November 8, 2021 at 4:52 pm

    4 stars
    Delicious 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.

  • 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
      Tuesday, January 9, 2024 at 2:44 pm

      Hello 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.

  • 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 🙂

4.80 from 20 votes (10 ratings without comment)

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