Maple Brown Sugar Oat Scones
There is something so comforting about maple brown sugar oatmeal on a cold day, but sometimes I want something with a little more texture. These scones have all those yummy cozy flavors packed into a crumbly dough. Making scones may seem like an intimidating task to some people, but these are so easy - I promise!
Mix the Dough
To start, whisk together flour, oats, baking powder, and salt in a large bowl. Cut in cold, cubed butter using a pastry cutter, fork, or your hands until the mixture comes together into pea-sized clumps. Refrigerate until needed. These cold butter pieces are critical for the crumbly texture for the scones, so take care to not let the butter melt.
Whisk together brown sugar, heavy cream, one egg, maple syrup, and vanilla in a medium bowl until fully combined and smooth. Pour the wet ingredients over the flour/butter mixture and mix together using a rubber spatula or wooden spoon until you have a shaggy dough.
Shape the Dough
Work the dough into a ball using your hands. If the dough is too sticky to work with, add an additional 1-2 tablespoons of flour. On a floured work surface, shape the dough into one 8-inch disc. Cut into 8 equal triangular sections and refrigerate for at least 15 minutes. See the image below for reference.
Bake the Scones
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place the scones on the baking sheet at least 2 inches apart and brush with heavy cream (this helps them get a nice golden brown color - see this post on why that happens). Bake for 20-23 minutes until golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Make and Add the Glaze
To make the maple glaze, whisk together powdered sugar, maple syrup, vanilla, and 1 tablespoon of milk or cream in a small bowl until smooth. If the glaze is too thick, add in another tablespoon of milk or cream.
Drizzle the glaze over the scones and let it set at room temperature.
Store leftover scones in an airtight container in the refrigerator for up to 5 days. If you prefer to eat them warm, you can heat refrigerated scones in the microwave for 15-30 seconds. I found that this did not degrade the texture or melt the glaze.
Maple Brown Sugar Oat Scones
Ingredients
- 1 and 3/4 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup brown sugar
- 1/2 cup heavy cream, plus more for brushing over scones
- 1 egg
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream
Instructions
- Whisk together the flour, oats, baking powder, and salt in a large bowl.
- Cut in the cubed butter using a pastry cutter, fork, or your hands until the mixture comes together into pea-sized clumps. Refrigerate until needed.
- Whisk together the brown sugar, heavy cream, egg, maple syrup, and vanilla in a medium bowl until there are no lumps.
- Pour the wet ingredients over the flour/butter mixture and mix together using a rubber spatula or wooden spoon until you have a shaggy dough. Do not overwork the dough as it may melt the butter. If you notice your butter is melting too much while mixing, put the bowl in the refrigerator for 5 minutes before continuing.
- Work the dough into a ball using your hands. If the dough is too sticky to work with, add an additional 1-2 tablespoons of flour. On a floured work surface, shape the dough into one 8-inch disc. Cut into 8 equal triangular sections and refrigerate for at least 15 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the scones on the baking sheet at least 2 inches apart. Brush with heavy cream. Bake for 20-23 minutes until golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Meanwhile, make the glaze. Whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of milk or cream until smooth. If the glaze is too thick, add in another tablespoon of milk or cream.
- Drizzle the glaze over the scones and let it set at room temperature.
Notes
Storage Instructions: Store scones in an airtight container in the refrigerator for up to 5 days. If you prefer them warm, heat refrigerated scones in the microwave for 15-30 seconds. I found that this did not degrade the texture or melt the glaze.
