Maple Oat Scones

Maple Oat Scones

5 from 6 reviews



for the scones

  • 2 cups all purpose flour
  • 1 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/3 cup low fat milk
  • 1/4 cup maple syrup
  • 1 egg, beaten

for the maple glaze

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
  • 1/4 teaspoon cinnamon


  1. In a large bowl, whisk in all purpose flour, rolled oats, brown sugar, baking powder, and salt. I used my new Gir Spatula instead of a whisk and it did just as well.
  2. Break your cold butter into sliced and toss into the mixture.
  3. Use your hands to combine it with the flour mixture and put it in the fridge for a few minutes.
  4. Combine the beaten egg and the low fat milk.
  5. Remove the flour mixture from the fridge and create a well in the center.
  6. Pour in egg and milk mixture plus the maple syrup.
  7. Fold with a spatula until well combined. The dough would be very sticky.
  8. Lightly flour a work surface and dump the sticky dough mixture out onto the counter.
  9. Pat into a circle 1 1/2 inch thick. Use a round biscuit cutter or, in my case, the mouth of a glass to cut into 10 equal pieces. Make sure to flour the mouth of your glass from time to time to keep the dough from sticking.
  10. Place scones, about 1 inch apart, on the prepared baking sheets and bake for 18 minutes at 400ºF.
  11. Let cool on baking sheet for a couple of minutes before transferring to wire rack to cool completely. Once cooled or at room temperature, proceed with maple glaze.
  12. To make the glaze, just combine all the ingredients in a bowl and mix well. Drizzle on top each scone and let it sit until set.