Maple Oat Scone Recipe

This maple oat scone recipe is warm and cozy like your favorite wool slippers.

About this Recipe

The weather has taken a turn for the cool here in Southern California, and, perhaps inspired Laura Ingalls Wilder’s tales of snow candy (melted maple syrup drizzled over snow), nothing fees cozier to us than oats and maple. The maple syrup in this maple oat scone recipe shows up in both the scones and the glaze, for a nice mellow sweetness.

A Short History of Maple Syrup

Maple syrup is made from the sap of the maple tree, which under certain weather conditions in the shoulder season between winter and spring runs sweet. This is because, in colder climates, the trees store their starch in the roots and trunk during the cooler months, and the starch is then converted to sugar that rises in the sap in late winter and early spring. Once the weather warms fully, the sugar completes its journey, and the sap ceases to be sweet.

Native Americans first discovered how to tap maple trees to harvest maple sap, and used it to boil venison meat. As the water in the sap boiled off, a sweet maple-flavored sauce remained. Early colonists learned from watching the Native Americans and introduced metal pans, making it possible to boil the sap and turn it into syrup or fully crystallized sugar cakes. This sugar was a critical ingredient for 18th century farmers in New England, since it afforded them a homegrown sweetening alternative to expensive cane-based sugars (produced in the Caribbean) or molasses. During the late 18th and first half of the 19th century, sugar choice took on political overtones, as maple sugar became the preferred sweetener of abolitionists, since it could be made without the use of slave labor.

Sconing About

On a scone kick? Beset by a unexplainable desire to learn more about the history of scones? Wondering why we love pastry cutters so much? Never fear, we’re here to help. Check out these delicious scone options that will also provide answers to your burning scone-adjacent questions:

Recipe Facts

  • Yield: 8 scones
  • Active Time: 15 minutes
  • Chill Time: 20 minutes
  • Bake Time: 20 minutes

Ingredients for the Maple Oat Scone Recipe:

For the scones:

  • 1 1/2 cups all purpose flour
  • 1 1/4 cups old fashioned rolled oats
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
  • 1/3 cup cold heavy cream
  • 1/2 cup maple syrup
  • 1 cold egg
  • 2 tbsp heavy cream to brush the scones

For the vanilla glaze:

  • 1/4 cup confectioners sugar
  • 1 tbsp milk

For the maple cinnamon glaze:

  • 1 1/2 tbsp maple syrup
  • 1/4 cup confectioners sugar
  • 1 tbsp cinnamon
  • 1 tsp milk, if needed

Instructions for the Maple Oat Scone Recipe:

For the scones:

  1. Line a baking sheet with a silicone baking mat or sheet of parchment paper.
  2. In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt.
  3. Using a pastry cutter, cut the butter into the the dry ingredients, until the butter pieces are no larger than small peas.
  4. In a separate small bowl, whisk together the egg, cream, and maple syrup
  5. Pour the wet ingredients into the butter-flour mixture and stir together with a fork.
  6. The dough will be quite sticky, but put it on a well floured surface and pat it into a rectangle, roughly 4 x 16 inches. Using a sharp knife or a bench scraper, cut the rectangle into four equal squares, roughly 4 x 4. Cut each square diagonally in half to make 8 triangles.
  7. Place the scones on a baking sheet and chill in freezer for 15-20 minutes while you preheat the oven to 375 F.
  8. Brush the chilled scones with the heavy cream, then bake in heated oven for 20 minutes until golden brown.
  9. Let the scones cool for at least 15 minutes.

For the vanilla glaze:

  1. Stir together ingredients until smooth. Add more milk or confectioners sugar to get the proper consistency for drizzling (nice and thick, but not clumpy).

For the cinnamon glaze:

  1. Stir ingredients until smooth. Add more milk or confectioners sugar to get the proper consistency for drizzling (nice and thick, but not clumpy).

For assembly:

  1. Use a fork to drizzle the glazes over the scones, once cooled.

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