Maple Oat Scones

Maple Oat Scones
Maple syrup is a great ingredient to work with. It can finish off a stack of pancakes or waffles at breakfast and it can also serve as part of the glaze or marinade for a chicken or pork dish at dinner. It can lend a great flavor to baked goods, as well, and these Maple Oat Scones are a perfect example. You might not think of scones as the type of baked good that could benefit from an infusion of maple syrup, but the flavor and richness that they lend to these autumn-inspired scones will have you hooked.

These scones are delicious, with a subtle maple flavor that adds a good amount of sweetness to the scones and pairs well with the flavor of the oat. When they’re fresh from the oven, the scones have a crispness to their edges that contrasts well with the tender, soft interior of the scone. These aren’t the flakiest scones out there because the oats in the dough give them a slightly heartier, more rustic feel, but they do have a nice texture that works especially well with the flavors of the maple syrup and oats. I added a little cinnamon glaze on top of these for some extra sweetness. A touch of vanilla, instead of cinnamon, would be a good choice, to.

There are several grades of maple syrup out there to choose from. Grade B maple syrup – which has a deeper color, stronger flavor and thicker consistency than Grade A syrup – is my favorite type of maple to use in the kitchen and for all my baking projects. Grade A maple syrup will work just as well in this recipe and others, however. Don’t be tempted to substitute “pancake syrup,” which is really just flavored corn syrup, in this recipe. If you want the best results, stick with the real thing.

Maple Oat Scones
1 1/2 cups all purpose flour
3/4 cups quick cooking oats
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, cold
1/4 cup pure maple syrup
1/2 cup buttermilk
1/2 tsp vanilla extract
cinnamon glaze (recipe below)

Preheat oven to 400F. Line baking sheet with parchment paper.
In a large bowl, whisk together flour, oats, sugar, baking powder and salt. Cut in butter with your fingertips, making sure no pieces larger than a big pea remain.
In a medium bowl, whisk together maple syrup, buttermilk and vanilla. Pour into flour mixture and stir until the dough comes together.
Divide dough into 6 pieces (I make large balls) and place each on prepared baking sheet. Flatten gently.
Bake for 16-20 minutes, until scones are golden brown.
Transfer scones to a wire rack and allow to cool slightly before drizzling with glaze.

Makes 6

Cinnamon Glaze
1 cup confectioners’ sugar
2-3 tbsp milk
1/2 tsp ground cinnamon

In a small bowl, whisk together confectioners’ sugar, 2 tbsp milk and cinnamon until smooth. Add more milk if necessary, to smooth glaze and bring it to a pourable consistency.
Drizzle over scones.

7 comments

  1. They look really fabulous and I’m not a great fan of any kind of glazing on scones. Yum.

  2. Maple syrup MUST mean fall! Love it!

  3. I just made these, and added pecans and cinnamon into the batter. Delicious!

  4. Maple Syrup is made in the spring

  5. Inspired by maple sap tapping season, I made these scones. They are a little heavy and sweet (especially with topping) for my taste, but the texture is as described – crunchy on the outside and moist in the inside. I added chopped, toasted walnuts. I wish I had made smaller scones – I made seven quite large scones.

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