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.
Enjoy!
Photography by Becky Gall Hardin aka: The Cookie Rookie . More photos of Maple Oat Scones can be found here.
Maple Oat Scones
Ingredients
- For the Scones:
- 2¾ 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
- 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
Instructions
- 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.
- Enjoy!
- Slightly adapted from Pioneer Woman Maple Nut Scones.
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 picturesSusie 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!JessB
These look delish! Can't wait to try them. Found your blog through your ham and bean soup on pinterest and I'm excited to explore. Thanks.Susie Gall
Hello Jess and thank you for stopping by Simply Sated and for letting me know. I hope you find lots of recipes that become favorites. Have a great evening and thanks again.