Maple Oat Scones
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.
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.
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.
Photography by Becky Gall Hardin aka: The Cookie Rookie
- For the Scones:
- 2¾ cups all-purpose flour
- ½ cup old-fashioned oats, ground in a food processor or blender
- ⅓ cup granulated sugar
- 2 tablespoons baking powder
- 1¼ 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
- For the Scones:
- Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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).
- Place dough, 1-inch apart, on a parchment-lined baking sheet and freeze 30-60 minutes.
- 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.
- For the Maple Icing:
- 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.
- Sprinkle with desired toppings.
- Slightly adapted from Pioneer Woman Maple Nut Scones.