Maple Oatmeal Scones

These scones have everything an ideal scone should have: ample flavor without being too sweet, best when hot out of the oven and a great consistency that falls somewhere between a scone and a biscuit. I’m not saying they’re not good the next day, but like most baked goods, when these are warm, they are just awesome.

maple oat scones

Source: The Way the Cookie Crumbles
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 T. baking powder
1 T. sugar
1 tsp. salt
16 T. (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold buttermilk
1/4 cup pure maple syrup
2 large eggs, lightly beaten, plus 1 more for the egg wash

1/2 cup confectioners’ sugar
1/4 cup pure maple syrup
1/2 tsp. vanilla extract

Preheat oven to 400 and line large baking sheet with parchment paper
1. In a food processor, combine the flours, oats, baking powder, sugar and salt. Add butter and process until the butter is in pea-size pieces.
2. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
3. Pour the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 3/4to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter (or even the rim of a glass) and place on lined baking sheet. Lightly knead the scraps together and cut more scones.
4. Lightly beat extra egg and brush onto scones for egg wash. Optional: sprinkle a little brown sugar on each scone.
5. Bake for 20 to 25 minutes, until the tops are crisp.
1. Combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes, then drizzle each scone glaze.


3 Comments Add yours

  1. thelushers says:

    mmmm! I have these bookmarked as well! yours look great!

    1. Emily says:

      you’re going to love them!

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