Maple Oatmeal Scones (2024)


Maple Oatmeal Scones (1)

Maple Oatmeal Scones (2)

This is my family’s all time scone request. They never seem to get tired of this wonderful combination of oats, maple syrup and frosting, so much frosting! This recipe is adapted from Ina Garten, I really change very little and if you follow her recipe to the letter, you will not be disappointed! I decided to write up the recipe anyway for a couple reasons. For one, a few people asked my to and for another, I wanted to work on my short coding skills. I am new to using html code to embed recipes and would like to practice this skill.

This recipe comes together so easily that I did not take many production photos. The dough is sticky but it does have a major advantage in that you can mix and cut the scones out ahead of time and keep them in the fridge (or longer in the freezer) and bake off what you need in the morning.

The next morning I select the amount I want and transfer to a new pan with a parchment paper.

Maple Oatmeal Scones (4)

You have a couple options here. You can brush the tops with an egg wash to facilitate browning. I recommend that if you plan to leave them plain or add a light glaze. Since I am using a frosting consistency, the tops are not visible, I omit the egg wash.

After the scones have cooled completely, add the frosting. Bonus: these are fantastic with coffee!

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Maple Oatmeal Scones (6)

Maple Oatmeal Scones (7)

Maple Oatmeal Scones (8)

Maple Oatmeal Scones (9)

Maple Oatmeal Scones (10)


Maple Oatmeal Scones (11)

Maple Oatmeal Scones

  • Servings: About 24, 21/2 inch scones
  • Difficulty: easy
  • Print

Maple Oatmeal Scones (12)

Pure maple syrup, buttermilk and oats combine to give these scones a sweet flavor and nutty texture

credit:Ina Garten


-3 1/2 cups all purpose flour

-1 cup whole wheat flour

-1 cup old fashioned oats, plus extra for garnish

-2 Tablespoons baking powder

-2 Tablespoons vanilla sugar

-2 teaspoons kosher salt

-1 pound, cold unsalted butter, diced

-1/2 cup cold buttermilk

-1/2 cup pure maple syrup

-4 extra large eggs


-1 1/4 cups powdered sugar

-1/2 cup maple syrup

-1 teaspoon pure vanilla extract


  1. Preheat the oven to 400°F.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flours, oats, baking power, sugar and salt. Blend the cold butter into the dry ingredients, starting on low speed, until the butter is the size of peas.
  3. Separately combine the buttermilk, maple syrup and eggs. Add to the butter flour mixture and combine just until incorporated, this dough will be sticky.
  4. Dump the dough onto a well floured counter top and pull the dough together. Working with floured hands, pat the dough into a 3/4 inch round and cut out scones using a 2 1/2 inch biscuit cutter. Place the scones onto a baking sheet lined with parchment paper. Bake the scones for 20-25 minutes until browned.
  5. Make the icing: use the proportions listed to make a thin glaze which can be drizzled over the scones once they have cooled. Or adjust the proportions to create a thick frosting consistency by adding more powdered sugar than listed. Sprinkle with oats for garnish.

I prefer to use old fashioned oats instead of instant as they add more texture. Also, if I were making a thin glaze where the top of the scone would show, then I would use an egg wash before baking to give the tops a nice brown color.

Another time saving tip that I often use is to make the scones ahead of time by cutting our the scones and placing them all on one pan, wrapping with plastic wrap and storing in the refrigerator. The next day I can bake off all or some of the scones. They will store in the refrigerator for a week or longer in the freezer, if needed.

  1. Maple Oatmeal Scones (13)

    Thank you! Love the extra tips and pictures. First time this novice has heard of vanilla sugar, and a flutter cutter.

    LikeLiked by 3 people

    • Maple Oatmeal Scones (14)

      Ha ha, that’s because it should say fluted cutter! Typo on me!


  2. Maple Oatmeal Scones (15)

    these look absolutely delicious, I could totally see pairing them with a nice cup of coffee! thanks for sharing 😊

    LikeLiked by 3 people

  3. Maple Oatmeal Scones (16)

    Just fyi, DeeDee – when I clicked the “Print” button, for me it only printed the title of the recipe (and the description in that box).


    • Maple Oatmeal Scones (17)

      Sorry- that is supposed to work automatically from WordPress- it’s not something I get to control! I will have to contact support to see what to do. I think you can still copy and paste to a word document and print that (maybe?)


    • Maple Oatmeal Scones (18)

      HI Leslie,
      I think I got it all sorted out now, you should be able to print!


  4. Maple Oatmeal Scones (19)

    Oh my, these look sooo good!

    LikeLiked by 3 people

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Maple Oatmeal Scones (2024)


What is the secret to making good scones? ›

Tips for Making Perfect Scones
  • Cold is their friend. Use cold butter straight from the fridge. ...
  • They don't like to be touched by hands. If possible use a food processor to combine the butter and flour. ...
  • Scones like to cosy up to one another in the baking tray. This helps them to rise evenly in the cooking process.
Sep 6, 2017

What not to do when making scones? ›

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Why aren t my scones light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

Why do you chill scones before baking? ›

The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

What type of flour is best for scones? ›

Ingredient selection

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

How to get scones to rise higher? ›

How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

What is the purpose of adding an egg to scone dough? ›

Baking Powder: Acts as a leavening agent, helping the scones rise and become light and fluffy. Sugar: Adds sweetness and enhances the flavor of the scones. Butter: Adds richness, flavor, and a tender crumb to the scones. Eggs: Provides structure to the dough and helps bind the ingredients together.

Why are my scones heavy and dense? ›

Over-kneading your dough will result in scones and biscuits that are tough, dense, or rubbery. The longer you knead the dough, the stronger the gluten network will be. We want just enough gluten for the scones to hold their shape, but not so much that we sacrifice the light and flaky texture.

Why is clotted cream illegal? ›

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

What is the difference between English scones and American scones? ›

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

Why do my scones go flat in the oven? ›

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

Why is it important to have a hot oven when baking scones? ›

Scones and biscuits both need a hot, quick bake. The high, quick heat is needed to turn that butter into nice steamy air pockets without leaving pools of butter on the cookie sheet.

Can scones be refrigerated overnight before baking? ›

If the dough is chilled and left overnight then the scones may not rise as much when baked, as the raising agent will have expired. Instead, we would suggest freezing the scones and baking them from frozen, as freezing helps to suspend the action of the bicarbonate of soda.

How to get really high scones? ›

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

What are the qualities of a perfect scone? ›

Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.

Why do my scones spread out and not rise? ›

First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.

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