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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
4.5 from 4 votes

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


  • 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


  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.