Imagine biting into a perfectly golden, maple-glazed scone that tastes like it was plucked straight from a cozy Starbucks bakery display. These homemade Maple Oat Scones are about to revolutionize your breakfast routine, offering a decadent yet surprisingly simple treat that will make you feel like a professional pastry chef. Whether you're a maple lover, a scone enthusiast, or simply someone who craves a delightful morning companion to your coffee, this recipe is your ticket to bakery-quality bliss right in your own kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for frosting)
- 2 tablespoons maple syrup (for frosting)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine all-purpose flour, rolled oats, brown sugar, baking powder, and salt. Whisk together until well blended.
- Add cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Create a well in the center of the dry ingredients. Pour in maple syrup, heavy cream, and vanilla extract.
- Gently mix the wet and dry ingredients using a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly shaggy.
- Transfer the dough onto a lightly floured surface. Gently pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the circle into 8 equal triangular wedges. Separate the scones slightly on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the maple frosting, whisk powdered sugar and maple syrup in a bowl until smooth and glossy.
- Once scones are completely cool, drizzle the maple frosting over the top, allowing it to naturally cascade down the sides.
- Let the frosting set for 10-15 minutes before serving. Enjoy with coffee or tea!
Tips
- Keep your butter COLD: The secret to flaky scones is using ice-cold butter that hasn't been softened. Cold butter creates those delightful, layered pockets when it melts during baking.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking develops gluten, which can make your scones tough instead of tender.
- Use fresh ingredients: Especially with baking powder, ensure it's not expired to get the best rise and texture.
- For uniform scones, use a sharp knife and cut with confident, quick strokes when dividing the dough.
- Let the scones cool completely before frosting to prevent the maple glaze from melting and becoming too runny.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer preservation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
