Maple Oat Scones

Maple Oat Scones

Maple Oat Scones. A slightly sweet, crunchy (on the outside), tender (on the inside) scone filled with oats and topped with maple glaze. Simply Sated

Maple popcorn, maple toffee, maple butter, maple cookies, maple cocktails, maple pancakes, maple whipped cream, maple oatmeal, maple granola, maple mousse and maple bacon. I could on and on, but I’m sure you get the idea.

I thought about making one recipe to incorporate all of the above maple ideas, but my 8:00am self stood guard over my 5:00am self with a maple twig and veered me in the right direction…this direction…the Maple Oat Scones direction.

Maple Oat Scones. A slightly sweet, crunchy (on the outside), tender (on the inside) scone filled with oats and topped with maple glaze. Simply Sated

Let’s talk about scones for a second. Any English person worth their weight in Royal Crown Jewels will tell you a British scone should be served warm with clotted cream and topped with strawberry jam. Of course, it is always served with (now, hold on to your top hat or fascinator) hot tea. The American scone is different. Our scone can stand on its’ own (literally). No jam, butter or filling of any kind is necessary, but it does love the addition of spices, fruits, nuts, chocolate – even fresh herbs.

These Maple Oat Scones are a little bit sweet, a little bit crunchy, a little bit tender and smothered with a whole lotta maple icing. I think you will love them.

Maple Oat Scones. A slightly sweet, crunchy (on the outside), tender (on the inside) scone filled with oats and topped with maple glaze. Simply Sated

Well, I’m off to visit the Queen. Oops and sah-reeee! I’m actually off to visit my princess, my granddaughter, to share these Maple Oat Scones. Of course, we will use her finest British tea set.

Maple Oat Scones. A slightly sweet, crunchy (on the outside), tender (on the inside) scone filled with oats and topped with maple glaze. Simply Sated

Enjoy!

Photography by Becky Gall Hardin aka: The Cookie Rookie .  More photos of Maple Oat Scones can be found here.

Maple Oat Scones. A slightly sweet, crunchy (on the outside), tender (on the inside) scone filled with oats and topped with maple glaze. Simply Sated
5 from 1 vote
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Maple Oat Scones

Maple Oat Scones. A little bit sweet, a little bit crunchy (on the outside), a little bit tender (on the inside) scone filled with oats and topped with maple glaze.
Course Breakfast, Breakfast Bread
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 8
Author Susie Gall

Ingredients

  • For the Scones:
  • cups all-purpose flour
  • ½ cup old-fashioned oats ground in a food processor or blender
  • 1/3 cup granulated sugar
  • 2 tablespoons baking powder
  • teaspoons kosher salt
  • 1 cup 2 sticks cold butter, unsalted, cut into cubes
  • ¾-1 cup cold heavy cream
  • 1 large egg
  • 2 teaspoons maple syrup or 1 teaspoon maple extract
  • For the Icing:
  • 3 cups powdered sugar
  • 4 tablespoons maple syrup
  • ½ teaspoon maple extract
  • 1 teaspoon strong coffee optional
  • Optional Toppings:
  • Honey Roasted Pecans Crisp Bacon Pieces, Flake Sea Salt, Walnuts

Instructions

  1. For the Scones:
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, mix together flour, oats, sugar, baking powder and salt. Cut the cold butter pieces into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
  4. In another bowl, whisk together the cream, egg and maple extract. Pour over the flour mixture and stir gently until the mixture comes together. (The mixture should look a little shaggy.) If necessary, add extra cream one-tablespoon at-a-time until the dough comes together.
  5. Transfer dough to a lightly floured surface and gently pat it into the shape you desire. Cut the dough into 8-16 equal portions (depending on the size needed).
  6. Place dough, 1-inch apart, on a parchment-lined baking sheet and freeze 30-60 minutes.
  7. While dough is chilling, preheat the oven to 350°F. When scones are chilled, bake them 20-24 minutes or until just golden and a little poufy. (The scones will be fairly pale.) Remove scones from the oven and transfer them to a cooling rack to cool completely.
  8. For the Maple Icing:
  9. While the scones cool, mix all glaze ingredients together in a medium bowl. Mix until smooth. Glaze should be a little thick, but still pourable. If too thin, add more powdered sugar, or if too thick, add a little cream.
  10. Sprinkle with desired toppings.
  11. Enjoy!
  12. Slightly adapted from Pioneer Woman Maple Nut Scones.

Maple Oat Scones. A slightly sweet, crunchy (on the outside), tender (on the inside) scone filled with oats and topped with maple glaze. Simply Sated

 

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    Comments

    Dan rom Platter Talk
    What a wonderful recipe that features maple syrup, something I grew up making every winter with my family. Your princess is sure to love this treat and I know it will pair perfectly with the tea from her finest set!
      Susie Gall
      Hey Dan, you are the BEST!! Thanks for stopping by; it's great to hear from you.
    Stephanie
    Looks great for fall. Maple is definitely the new fall flavor I have been seeing this year. I see that you added more salt than the original recipe. Did you think it needed it? Excited to try this out. Great pictures
      Susie Gall
      Thank you Stephanie. Yes, I did think the recipe benefited from a tad more salt, because the icing is so sweet. Thanks so much for stopping by and taking the time to comment. I'll pass your compliment about the photos on to my daughter. Thank you!
    Orange Creamsicle Granita-made w/freshly squeezed orange juice, a touch of sugar & vanilla ice cream. It's even better than an ice cream truck Creamsicle. Simply Sated

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