Maple Oatmeal Scones
This post may contain affiliate links. Please read my disclosure policy.
These cozy Maple Oatmeal Scones are flavored with maple syrup, filled with rolled oats and topped with a sweet maple glaze!
These Maple Oatmeal Scones are perfect to enjoy during cozy fall mornings. They’re flavored with maple syrup and extract, filled with rolled oats and topped with my favorite maple glaze. These scones are similar to my regular Maple Scones except the texture is a bit chewier thanks to the oats!
Looking for more sweet breakfast recipes? Try my Jumbo Pumpkin Muffins, Brown Butter Cinnamon Rolls or Apple Crumb Cake Donuts!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Rolled oats – also called old fashioned oats. Do not substitute with instant oats, quick oats or steel cut oats because it will change the texture of the scones.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Maple Syrup – sweetens and slightly flavors scones. Make sure to use real maple syrup.
Maple extract – necessary to give the scones their maple flavor. I found that maple syrup alone was not strong enough to make the scones maple flavored. I used McCormick’s Maple Extract.
How To Make Maple Oatmeal Scones
1. Make the Maple Oatmeal Scones: in a mixing bowl combine the all-purpose flour, granulated sugar, rolled oats, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. In a small bowl combine the half and half, maple syrup and maple extract then pour into the butter mixture. Mix on low speed until the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with heavy cream or milk and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.
6. Make the Maple Glaze: in a small bowl whisk the confectioners’ sugar, maple syrup, milk, maple extract and salt, to taste. Dip cooled scones into the glaze and sprinkle with oats. Store Maple Oatmeal Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Maple Oatmeal Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Maple Oatmeal Scones Be Frozen?
Yes, unbaked Maple Oatmeal Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes. You may need to add a few extra minutes of baking time.
What Kind of Oats Are Best For Scones?
Rolled oats (also called old fashioned oats) are best for these scones. Do not substitute with instant oats, quick oats or steel cut oats because it will change the texture of the scones.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Maple Oatmeal Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
Maple Oatmeal Scones
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 40 g (1/2 cup) rolled oats
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup cold) unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 15 g (1 tbsp) maple syrup
- ½ tsp maple extract
Maple Glaze
- 120 g (1 cup) confectioners' sugar
- 30 g (2 tbsp) maple syrup
- 15 g (1 tbsp) milk
- 1 tsp maple extract
- salt, to taste
Instructions
Maple Oatmeal Scones
- Line a baking sheet with parchment paper or a silicone baking mat then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, rolled oats, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- In a small bowl combine the half and half, maple syrup and maple extract then pour into the butter mixture. Mix on low speed until the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with heavy cream or milk and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.
Maple Glaze
- In a small bowl whisk the confectioners’ sugar, maple syrup, milk, maple extract and salt, to taste. Dip cooled scones into the glaze and sprinkle with oats.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Maple Oatmeal Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Maple Oatmeal Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
A fan favorite in my house! I will definitely be making them again.
I left some plain and they were just as yummy! Happy Baking!