Oatmeal Scones with Maple Syrup

Marsha Gardner


This recipe is not for the faint of heart or those that have to watch their diet. It has 1 pound of butter.

Please use real maple syrup, it isn't worth the trouble of making these scones with an imitation. Only the real deal please.

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25 Min


3 1/2 c
all purpose flour
1 c
unbleached wheat flour
1 c
oats, quick cooking plus some for tops
2 Tbsp
baking powder
2 Tbsp
2 tsp
kosher salt
1 lb
butter, unsalted, cold, cubed
1/2 c
buttermilk, cold
1/2 c
pure maple syrup
4 large
eggs, lightly beaten
1 large
egg, beaten with 1 tablespoon water for egg wash


1 1/4 c
powdered sugar
1/2 c
pure maple syrup
1 tsp
pure vanilla extract

Directions Step-By-Step

Preheat the oven to 400-degrees. 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.

About this Recipe

Course/Dish: Biscuits