Maple-Oatmeal Scones

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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.

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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.

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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!!

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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!

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I make this almost every week and it's so delicious.

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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.

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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.

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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.

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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.

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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.