Maple-Oatmeal Scones

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
14 servings
Level:
Easy

Ingredients
Directions

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 63
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
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

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