Maple-Oatmeal Scones

Total Time:
50 min
30 min
20 min

14 servings


Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. 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.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Photograph by Quentin Bacon

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    62 Reviews
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    So yummy. These had the perfect biscuit texture, just a little crumbly and they weren't too sweet. Definitely will add raisins next time.
    I've made these twice now. Both times I cut it in half. I freeze the butter for about 30 minutes, I use a mixture of pure maple and Log cabin, I also use 3Tbs. of brown sugar instead of white. I add a little cinnamon and 1 tsp. of vanilla bean paste. I put the dough in the fridge to rest for about 30 minutes so they don't spread so much and bake them at 350 for about 23-24 minutes. They turn out fabulous!.
    Delicious. Easily "halved".
    This was easy and the taste was wonderful.
    Okay everyone loved these!!! Aside from the POUND of butter in them- they are great- or maybe they are great because of the pound of butter lol- mo' butta is betta as they say. Well as I say lol I just feel guilty about it. Anyyyywho- The glaze is needed and perfect with the scone. And they look pretty too with the garnish. Love Ina's recipes!!
    Delicious! This scone is flaky with a nice crumb while remaining moist. I'm wondering if the comments about them being dry are from people who haven't had a scone before. Scones usually have a unique texture that is different then biscuits or muffins. I enjoyed the wholesome flavor of the wheat and oats and then the nice surprise of the slightly sweet maple drizzle. As mentioned by others, this is not as sweet as it sounds and it makes for a nice breakfast item. I followed the recipe exactly except I cut the dough in triangle shapes using the straight edge on my plastic ruler. They turned out perfectly! Thanks, Ina!
    I did not expect to like these so much but my daughter wanted to make them. The whole family LOVED them. Give it a try - we cut the recipe in half.
    I have been wanting to make these for a while and finally did this morning. I can't believe I waited so long! Mine had great maple flavor, probably because I special order my maple syrup from 2 Pigs Farm in Vermont, which is associated with Chris Kimball of Cooks Illustrated magazine. Not sure how they would have turned out if I'd used grocery store maple syrup. I plan on making them again next week end.
    These were DELICIOUS but I had some problems with the baking time. I forgot to line the sheets with parchment paper and used all-purpose flour instead of whole wheat. I also made 12 large scones instead of 14. However, at around 15 minutes my bottoms were entirely scorched. The rest of the scones were perfectly cooked. I'll do some tinkering but I'm not sure why mine scorched so quickly--maybe it was the parchment paper.
    I followed the recipe as-is, and had the same problem with the bottoms turning black after the minimum baking time. They were at the lower middle position, so next time I'll put them at the top rack.
    Good Scones. I halved the recipe and still made 12 scones. I do not have a mixer, so I used my food processor like another reviewer and it worked fine. I only added the wet ingredients by hand. The dough was very sticky as Ina says, but adding a little extra flour did the trick. 
    Next time I will add cinnamon & maple extract for a little more flavor. This was my first time making scones, and I was happy w/the result.
    My scones were light and flaky. I froze my pieces of butter and then used my food processor to cut in the butter to insure the appropriate size of the butter pieces. I then put the mixture I to a large bowl and added the liquid ingredients. I believe that the use of the food processor made the process much easier and faster. 
    However, I was very disappointed in the lack of maple flavor. I believe that some walnuts and use of grade B maple syrup might help. Also maple extract as well as some cardamom or cinnamon may help boost the flavor of these flaky scones.
    The whole wheat flour and oats make for a tender scone. Not overly sweet. I loved them.
    Just made these scones. I thought they were ok but a bit more like biscuit than a scone. I may try to make again but will tweak the recipe a bit. They aren't overly sweet which is nice (although I think I'd like them a tad sweeter. I also added some maple extract to the dough and glaze. I wish I saw the reviews about adding in some cinnamon because it sounds like it would take care of that "something missing" taste that I and others experienced. Overall, a good morning bite.
    the scones were good, but noone mentioned what a sticky mess in the making. Took me too much time to clean up the mess.
    Excellent! I added one more egg and made it less dense. Sometimes scones can be dry and dense, not these.
    I'm giving this a triple WOW! I made these Thanksgiving morning for breakfast, and they were tender and flaky. I made 1/2 a recipe, and had plenty for the next day's breakfast. I will be making these as gifts for the holidays. Thank you Ina for such wonderful recipes!
    Great flavor with the maple extract modification to the glaze.
    Very yummy scones. I quartered the recipe since I don't happen to have a pound of butter in my fridge at the time. The taste is great and not overly sweet. I feel like they are a little dry but apart from that they were great scones!
    I just made these to bring to my daughters last day of preschool and I just had to test one. It was amazing! I did some of the suggestions people made. I added some cinnamon and used old fashioned oats. I also halved the recipe and made mini scones. They are very rich and the mini version is better for preschoolers appetites. I also add milled flax seed to everything I bake and I would suggest if you have it available to use Grade B dark Maple Syrup. I buy it by the gallon because I use it for my bread. Grade B has a much stronger maple flavor and is used mostly for baking. YUM!
    I never made scones before and I loved these yes it was a bit of work but I did not minde and my 20 year old Kitchen Aid professional mixer handled it with no problem.
    I made them exactly as directed. Although they tasted healthy, I do not feel they were worth the trouble. Also, a waste of a pound of butter too... My 5qt kitchen-aid mixer had a hard time mixing them. The motor was making a lot of noises. There's no way I could have mixed by hand.
     So disappointing.
     I'm sending the rest of them to work with my husband since software engineers will eat anything.
    lol more like "men in general" will eat anything! I always send my failed attempts to work with my father- machine shop. My friend's a firefighter and he says the same- just send it all over!
    Loved them! I almost followed the recipe exactly. I did not have pure maple syrup on hand, so I used what I had...pancake syrup. Ina would be so disappointed. But other than that, the scones were made just as the recipe instructs. I did not have a biscuit cutter (believe it or not so I made them like drop cookies. Still came out round, and fabulous! I forgot to add the garnish of oats on top, but did make the glaze. Perfect amount of sweetness for breakfast. Will make again!
    I saw this recipe on Martha Stewart Living a long time ago, Ina was on the show making these. I live in the middle of rural Iowa. Cornfields and all, my daughter and I had to drive 15 minutes to get the ingredients to make these. We did them exactly as they were done on the show...Minus the stand mixer, I didn't have one! They turned out perfectly! I don't understand the issue with the butter. I pat them out as thick as the recipe states. Use a ruler...honestly use a ruler to be sure they are thick They are perfect every time I make them. I got a KA mixer just for this recipe because the butter is key. Make sure it is cold and cut into little bits!
    This is a wonderful scone, but I made these modifications which REALLY improved the flavor:
     1. Subbed old-fashioned oats for the quick-cooking, did not change texture/flavor.
     2. Subbed light brown sugar for white sugar and increased to 3 T (not packed. Increased sweetness just slightly.
     3. Added 1 tsp ground cinnamon to flour mixture, added complexity to the flavor.
     4. Added 1/4 tsp vanilla extract AND 1/2 tsp maple extract to egg/milk mixture to increase flavor.
     These modifications gave me the Something Special I was looking for. It also gave the scones enough flavor to go without frosting, if you prefer.
    these are very good but fall short of Something Special. Hubby and I both felt the same way about them. He thought maybe they needed some nuts on top. I have some leftover butter pecans from makeing BP icecream...will sprinkle them on top next time...but still needs something inside too. I think maybe I will try adding some apple to it next time. It just needs "a little something else" for punch/to get a 5 here.
    I have to admit I haven't made these yet but I don't see how they could be bad with maple and oatmeal flavors. Like Ina says "How bad can THAT be?" My question is I want to make these tomorrow morning (IF we don't lose power because of Hurricane Irene! but I don't have the quick cooking oats - just the regular old fashioned. Think I can sub them and are any other alterations needed?
    I love these! They crunchy on the outside, yet soft and flaky and melt in your mouth on the inside. I will definitely make these again :
    Makes a lot and they are huge. Very tasty. A little soft. Fell apart when i bit into it. Would have preferred a crunchier outside. The flavor is awesome. Next time i will add toasted pecans to batter.
    These are amazing. I work as a baker in a high end coffee shop and we sell these often. To change it up a bit, I replace the maple syrup with molasses and add dried blueberries and use a plain powdered sugar glaze. We cannot keep these on the shelf.
    A coworker made them. They weren't bad. I'll have to make them myself one of these weekends!
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