Maple Oat Scones

Maple Oat Scones

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  • For the scones:
  • 1 & 1/2 cups flour
  • 1/2 cup oatmeal, finely ground
  • 1/2 cup oatmeal, coarsely ground
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup butter, chilled
  • 1 egg
  • 2 tablespoons maple syrup
  • 1/2 cup heavy cream
  • For the glaze:
  • 1 & 1/2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon maple syrup
  • 2 teaspoons maple extract


1. Preheat the oven to 375°F. Combine the flour, oatmeal, brown sugar, baking powder, and salt in a large bowl. Cube the butter, and add it to the dry ingredients. Using a pastry blender (or clean hands), cut the butter into the dry ingredients until the pieces of butter are pea-sized or smaller.

2. In a separate bowl, combine the heavy cream, egg, and maple syrup. Add the wet ingredients to the dry ingredients, and stir just until combined. Do not over mix. Remove the dough from the bowl and knead it until it holds together.

3. Pat the dough into a 7-inch circle on a lightly floured surface. Cut the circle into eight wedges, and carefully place the wedges onto a baking sheet lined with parchment paper. Brush the tops and sides of the scones with an egg wash (1 egg + 1 tablespoon heavy cream). Bake for 20 minutes.

4. While the scones are baking, prepare the glaze by whisking all of the glaze ingredients together in a medium bowl. If the glaze is too thin, add more powdered sugar; if it's too thick, add more cream. Once the scones have cooled completely, spoon about one tablespoon of glaze over each scone. (If you don't wait for the scones to cool, they will absorb the glaze). Use the back of the spoon to spread the glaze evenly over each scone.