Maple-Oatmeal Scones

Total Time:
50 min
30 min
20 min

14 servings

  • For the Scones:
  • 3 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking oats, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash
  • For the Glaze:
  • 1 1/4 cups confectioners' sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 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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4.6 65
This was my first attempt at making scones.  I was worried they would be difficult but was surprised at how easy they were!  I froze the butter and then used my food processor to grate.  I don't have a paddle attachment so I just folded the ingredients.  I also didn't have wheat flour so I used all purpose for the entire 4 1/2 cups.<div><br /></div><div>The first scones out of the over were too dark at 15 minutes.  The rest came out perfect at just 12 minutes.  </div><div><br /></div><div>The glaze is absolutely needed.  </div><div><br /></div><div>Brought them to a family gathering.......everyone enjoyed them!</div> item not reviewed by moderator and published
<span>I've been making scones for over 30 years since I fell in love with them on a visit to Scotland.  I have to say I am very impressed with this recipe and will definitely make it again.  I always make a recipe exactly as written the first time because that is the only way to give an honest rating.   However, I did make just a few teeny changes.  I weighed my flour as the amount in a cup will vary widely from time to time based on a number of factors.  This recipe came out perfectly with 532gm of all purpose flour and 162gm of whole wheat flour.  I used brown sugar instead of white granulated for a complementary flavor to the maple syrup and increased it to a total of 1/4 cup since I wasn't planning on doing a glaze afterwards.  Also, my eggs were just large but I still stayed with 4 eggs total.  Also, I hand grate my butter onto a wax paper lined cookie sheet, making sure it's kind of spread out.  Then I stick it in the freezer while I get everything ready.</span><div><br /></div><div>Scones need to be hand mixed and treated like pie dough...meaning as little mixing as possible or they toughen up.  So my technique, based on what I learned in Scotland, is different.  <br /><div><br /></div><div>In one large bowl I whisk the dry ingredients together.  In another smaller bowl, I whisk all the wet ingredients together.  After the butter has been in the freezer for 30 minutes, I take it out and quickly crumble it into the dry ingredients.  Then I toss with the flour mixture and slightly scrunch together as I toss to break up the butter just a bit more.  This only takes me about 30 seconds because I don't want the butter to warm up from my hands.  Then I stir in the wet ingredients, turning over and folding things to get them all wet.  At some point I'll go in with my hands and fold a couple times to make sure all the dry is incorporated into it.</div><div><br /></div><div>The dough is turned out onto a very light floured board and quickly patted into a rectangular shape about 4" wide and however long it turns out to be (1" thick).  Then I use my knife to cut diagonally to make triangle shapes.   I only baked half.  The rest I put on a wax paper lined cookie sheet and froze until solid.  Then I put them in a freezer bag inside of another freezer bag (to control ice crystals).  The ones I baked were put on a parchment lined (this is better than a silicone mat) cookie sheet, brushed with heavy cream and sprinkled with raw sugar (because I wasn't glazing them).  They baked for 17 minutes.  I found that they were done perfectly when there was no more butter seeping out around the bottom.  I left them to cool on the pan.</div><div><br /></div><div>The frozen ones do not have to be thawed before baking.  They just need maybe another 2 minutes added on to the baking time to bake from frozen.  </div><div><br /></div><div>By the way, this dough was firm and not at all sticky (and true scone dough shouldn't be).  Final product was exceptionally flaky on the inside and crisp on the outside.  I actually like this recipe better than some of my tried and true.  Maybe the whole wheat flour makes the difference?  Definitely the right amount of sweetness and no other added flavoring extracts or spices were needed.  For a twist I might add some cardamom next time BUT they're fantastic without it.</div></div> item not reviewed by moderator and published
I made these last night and they are wonderful! They remind me of my favorite maple scones that I used to get at Starbucks that they don't carry anymore. I had substitute sour cream for the buttermilk because I didn't have any buttermilk and they still came out great! item not reviewed by moderator and published
So yummy. These had the perfect biscuit texture, just a little crumbly and they weren't too sweet. Definitely will add raisins next time. item not reviewed by moderator and published
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!. item not reviewed by moderator and published
Delicious. Easily "halved". item not reviewed by moderator and published
This was easy and the taste was wonderful. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 &amp; maple extract for a little more flavor. This was my first time making scones, and I was happy w/the result. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The whole wheat flour and oats make for a tender scone. Not overly sweet. I loved them. item not reviewed by moderator and published
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. item not reviewed by moderator and published
the scones were good, but noone mentioned what a sticky mess in the making. Took me too much time to clean up the mess. item not reviewed by moderator and published
Excellent! I added one more egg and made it less dense. Sometimes scones can be dry and dense, not these. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Great flavor with the maple extract modification to the glaze. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
A coworker made them. They weren't bad. I'll have to make them myself one of these weekends! item not reviewed by moderator and published
These are my absolute favorite scones! My 4 year old son loves them too! He even asks me to make them or asks to make them with me. They make a lot, so I often will make them, cut them out and then stick them in the freezer on a sheet pan lined with parchment or a silpat- once frozen, I wrap them in wax paper and then put them in a ziplock bag and back in the freezer. When I want to use them, I leave them in the fridge overnight on a sheet pan and then put the egg-wash on and bake. They still taste amazing and then you have as many as you are prepared to eat. Either way you decide to do it, they are delicious! item not reviewed by moderator and published
I prepared the dough the night before, and cut into wedges, I baked half of this and I am freezing the rest for next weekend. I also used Alton Browns Lemon Curd recipe with this and it knocked it out of the park. So much yummy love! My favorite scone recipe for sure! item not reviewed by moderator and published
These were easy to make and very tasty. I love maple and oatmeal. I felt like there was a little something missing and couldn't quite put my finger on it but I still really enjoyed these and featured them on my food blog at item not reviewed by moderator and published
Super easy and incredibly delicious! Love them. item not reviewed by moderator and published
These scones are awesome! As are her orange cranberry scones! Dont't know why anyone would half the recipe when you can make the whole recipe and freeze the scones you don't need to cook. Then bake them fresh for another delightful breakfast! item not reviewed by moderator and published
OMG! I have tried and eaten many scones, including in England. This recipe is without a doubt, the best recipe ever! I used all ingredients as listed. I can not wait to make this one again! item not reviewed by moderator and published
I made these scones because my boyfriend thought they looked good on the show- They didn't look too great to me but I made them for him as a surprise and they are great! I remember scones as being hard and dry but these are light and buttery and flaky and sweet! I used regular syrup because that was the only thing I had- and substituted the whole wheat flour for regular flour- but other then that I followed the recipe exactly (cut in half!) and they were great. Would definitely recommend for a nice fall treat. Thanks again Ina! item not reviewed by moderator and published
These scones taste delicious and look great too! I followed the recipe exactly and they came out perfectly. They were a big hit with my friends and family. Definitely making them again! item not reviewed by moderator and published
I actually really enjoyed these and I thought they had the perfect amount of maple/sweetness... I don't want to lapse into a sugar-coma first thing in the morning. They weren't quite as dense as the scones I've had before,which was nice, and probably is why others thought it was more of a biscuit - she lightened them a little. The only downside was that I wasn't prepared for the stickiness - even with flour, it stuck to my counter and had to be scraped off with a knife. Small price to pay, but I'm sure I added too much flour to the dough just by flouring my work surface. The recipe can definitely be halved!! item not reviewed by moderator and published
This recipe makes a large batch and turned out great. I actually froze half of the dough and used it the next weekend to make scones again. Served then with orange butter and ham. They were delicious. My teenage niece loved them and so did my 3 year old son. Will definitely make them again. I also froze some of the left over scones and reheated them in the toaster over during the week for a quick breakfast. item not reviewed by moderator and published
Outstanding scones! These are a keeper....beware recipe says it makes 14 scones. It only makes 14 if you want to throw away 50% of the scone dough after you've cut the scones into "cute little circles"....forget that, I cut them in wedges and use all the dough....makes 30 scones. So halved the recipe the 2nd time....I prefer more maple flavor so 2nd time I substituted maple sugar for white sugar. And do yourself a favor and go get dark amber REAL maple syrup for these. Your doing yourself an injustice if your making these with fake pancake syrup....keep the scone recipes coming Ina, this ones killer. item not reviewed by moderator and published
These are really good. I halved the recipe and they made 8. Next time I will reduce the salt by just a smidge. I did add a little more sugar (1/2 T.). My husband thought they were very light and not as dense as scones can be. I used white whole wheat flour. Maybe that's why they weren't as heavy. Definitely will make again. Next I will try her orange and cranberry scones. item not reviewed by moderator and published
I've never made scones before, but after watching Ina do these, I had to try. So glad I did! They were awesome. It does make a huge batch, so plenty for sharing or freezing for later. This recipe is going into the favorite pile. :) Thanks Ina !! item not reviewed by moderator and published
I got 28 scones 3 inch diameter. They are absolutely magnificent! I used half white whole wheat flour and half regular all purpose unbleached flour. Ina, you've given us another winner of a recipe! item not reviewed by moderator and published
I cut this recipe in half and followed the recipe exactly, they were amazing! I live in a high altitude state, so I was worried they may not rise correctly, but they did. Just as a note, use fresh confectioner?s sugar. When I first mixed up the glaze I used some that had been in my cabinet for a while. If confectioner's sugar has been opened, even if you seal up the box, it takes on the taste of whatever it's around. So, my first batch of icing tasted stale. I opened a new box and it made all the difference. I will definitively be making these again. item not reviewed by moderator and published
I followed the ingredients to the letter. Maybe the previous poster with the salty scones used regular butter instead of unsalted? I also had no problems with butter seeping from the scones. I made 2.5 dozen smaller scones from this recipe, sticking with the same thickness but using smaller cutters, as this was for a teacher breakfast. I am a scone fan, and found the texture is spot on perfect. Goes fantastic with coffee. If the glaze were skipped, some jam and whipped butter would be perfect with it. item not reviewed by moderator and published
Wow! These scones are so good! I halved the recipe and they turned out perfectly. Texture and taste are just what you would hope to find in a scone, light and soft on the inside with a slight crunch to the outside. It's nice to control the sweetness based on how much icing is drizzled on top. Easy to prepare on a Sunday morning for breakfast with coffee! item not reviewed by moderator and published
Followed reviews and added a little more suger. Used half quick cook and half steal cut oats for a crunchier texture. Big batch but freezes great! item not reviewed by moderator and published
i used all whole wheat flour, cut the recipe in half to produce a batch for my family of 5, 10 med scones, so we still had left overs. added dried apricots, skipped the glaze and used 1/4 of the recommended butter- still came out with a wonderful scone! item not reviewed by moderator and published
Be forewarned, the recipe makes a huge batch. I did tweek the recipe by reducing the butter by 1/2 stick, using 1/4 cup of sugar, and adding 1T of maple flavor. The scones were perfect. The glaze was truly the "icing on the cake". Oh, and I mixed the dry ingredients and butter in the food proccessor. Then I added the wet ingredients by hand. It was much simpler than using the big mixer. item not reviewed by moderator and published
I did not have Whole Wheat flour so I used all-purpose flour instead, and it turned out great. I also did not have a paddle mixer. I just used beaters attached to my hand mixer. It was more work, but did the job. The glaze on the scones really make it terrific. I think I will add more next time. The actual scone was not very sweet, so I will probably add a little more sugar next time. My husband usually doesn't like when I make a new experiment, but he begged me not to take these scones to work to share with my co-workers. item not reviewed by moderator and published
This is one of the best scone recipes I've tried in a long time. The texture is perfect, and the maple flavor is lovely. I used dark amber maple syrup which has the most intense maple flavor; I think some of the folks complaining about the lack of maple taste may have been using either light or medium amber. For cooking and baking, one needs to use dark amber maple syrup. I also substituted the granulated sugar with maple sugar. This can be purchased from maple producers, and I buy mine (as well as all of my maple products) from Loch's Maple Farm, in PA. You can find them on the web. I also added 1 cup of toasted chopped walnuts for a little crunch. Simply wonderful!! item not reviewed by moderator and published
After reading the other reviews, I chose to add an extra Tablespoon of sugar and a Tablespoon of honey in order to make it a little sweeter. It was hit! Family went wild over it! item not reviewed by moderator and published
I make this almost every week and it's so delicious. item not reviewed by moderator and published
Loved these scones. I am usually not a scone lover, but decided to try these. The texture was soft and the glaze really made them taste great. Have told several people about the recipe. Will definitely make them many times. Very easy to make and they freeze well. item not reviewed by moderator and published
The one thing I did not like was the vanilla in the glaze. It was so overpowering I threw away the first batch and made a second with just syrup and sugar. My son and I preferred that much better. Other than that, the texture was awesome, used a hand cutter for the butter, works great and pretty quick. I also made her raisin scones. Liked the maple much better. Raisin ones were a bit too bland for me. item not reviewed by moderator and published
Made these today for breakfast. They turned out well, and if nothing else, I learned a new technique for cutting in butter. I felt they were a tad bit dry, which is funny given the huge amounts of butter in them. I've had and made better scones with less fat, so I probably won't make these again. item not reviewed by moderator and published
I think these would be a lot better if I had the paddle for the stand mixer. I use the beater for the dough. It seemed very dry to me and this is my first scone ever so I dont know exactly what to expect. It was fun making with my daughter though. It's average for me. item not reviewed by moderator and published
I added some chopped pecans in the mixture and in addition to the glaze, I made a maple cream cheese spread to put on it. I took a package of soften cream cheese and added a couple TBSPs of maple syrup, some powdered sugar and vanilla extract mixed together to make a spread for the scones. Everyone loved it. item not reviewed by moderator and published
These were so easy and the extremely delicious! item not reviewed by moderator and published
Was looking to contribute to our dinner party this evening so my wife volunteered me for dessert. Saw the scone segment this morning and decided to give it a whirl. Made scones for the first time and it was well received (even without a dough mixer). Thanks for the recipe. item not reviewed by moderator and published
First time making a scone, this recipe was easy and delicious. My family loved them!!!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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