Oatmeal-Maple Scones

One of the things I like making in the morning are scones. I almost always have all the ingredients necessary. If anything is missing, it generally is the heavy cream.

While browsing through the Flour cookbook, one of the recipes that jumped out to me was the Oatmeal-Maple Scones. These scones looked to have all the important points of scones, but also had a unique twist of maple syrup. The syrup takes on the role of the sugar in normal scone recipes.

I doubled this recipe, so that my wife could take some to work, but she thinks that 8 will not be enough. We’ll see.


1½ cups unbleached all-purpose flour
1¼ cups old-fashioned rolled oats (not instant or quick cooking)
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup pecan halves, toasted and chopped
½ cup golden raisins
½ cup (1 stick) cold unsalted butter, cut into 8 to 10 pieces
1/3 cup cold heavy cream
½ cup maple syrup
1 cold egg

Maple Glaze
1 cup confectioners’ sugar
3 tablespoons maple syrup
1 to 2 tablespoons water


1. Position a rack in the center of the oven, and heat the oven to 350 degrees F.

2. Using a stand mixer fitted with the paddle attachment (or handheld mixxer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

3. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the fdough comes together. It will be fairly wet.

4. Remove the bowl from the mixer stand. With rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a parchment paper lined baking sheet, forming 8 scones and spacing them 2 to 3 inches apart.

5. Bake for about 30 minutes, and check scones. If they are golden brown on top, they are done. If not continue cooking until tops are golden brown. Transfer to a wire rack to cool for 30 minutes.

6. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup.

7. When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve.

8. The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.

Recipe from Flour by Joanne Chang


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Filed under Baking, Breakfast

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