Maple Oatmeal Scones

These scones are not my own recipe but I have adopted it as mine because I forget where the original recipe came from - lol. I’ve had numerous requests for the recipe so I’m posting it on my blog so I can easily share.

Now let’s talk about the scones. These maple syrupy-sweet scones are fluffy on the inside with a beautifully crisp exterior. The maple glaze makes these just melt in your mouth. If you haven’t made scones before they may sound like a lot of work but they come together quickly and easily and are well worth the effort. Enjoy!

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 Tbsp baking powder

2 Tbsp granulated sugar

2 tsp salt

1 lb cold unsalted butter, diced

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 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 tsp pure vanilla extract

Preheat the oven to 400F. 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 for a smaller scone or roll out dough 2” thick and cut into 12 triangles for larger scones with more of the moist and fluffy interior. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes for smaller ones or 30-35 minutes for larger or until the tops are crisp and the insides are done.