It’s time for afternoon tea. And these Scottish Oat Maple Scones. Crumbly and amazingly delicious with that quintessentially favorite maple flavor. Perfect with a dab of Irish butter. Warm from the oven… yes!
The colors are changing outdoors. And maple everything is catching my eye and my mouth is watering. That warm, soothing flavor of maple everyone seems to love.
Scottish Oat Maple Scones
These scones are made with Scottish oats. I love to have this on hand in the fall and winter months. But if you want to swap old-fashioned oats, put it in the blender or food processor for a couple of whirls to break it down. As opposed to a rolled oat, Scottish oats are ground into a meal with a porridge-like texture.
One of the reasons I love these scones is for their simple ingredients. Easy to whip up and serve with a cup of tea, anytime the mood or cravings hit. Here’s what in the Maple Scones.
Flour — I prefer all-purpose flour but you can add 1 cup of all-purpose flour and 1 cup of whole wheat flour.
Baking Powder and Baking Soda
Butter — one stick
Maple Syrup — be sure it is pure maple syrup for the best and most robust flavor
Cream or Milk — there’s nothing like cream in scones and if you have it, definitely use it. Otherwise, milk will do just fine.
Cutting in the Butter
This scone comes together easily with a stand mixer. Add the dry ingredients and then the cubed butter. Mix for about 30 to 45 seconds until the butter has broken down and “cut” into the flour.
If you would rather, you can also cut the butter into the flour mixture with a fork, your fingers, or a pastry cutter. Then fold the wet ingredients into the dry.
Standard vs Mini Maple Scones
You have a choice. This recipe will make 8 standard-size scones or 16 mini scones.
For the standard scones, you will make one 8-inch size disk and cut the dough into 8 wedges.
Mini scones are made by forming two 5 to 6-inch disks and cutting each of these disks into 8 wedges. The trick is making the disks about 1-inch thick.
If you’re serving afternoon tea, the mini scones fit nicely on a tiered afternoon tea tray.
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- 2 cups all-purpose flour
- 3 tablespoons packed brown sugar
- 1/2 cup Scottish Oats
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick butter, diced
- 1/2 cup maple syrup
- 1 large egg
- 2 tablespoons cream or milk
- 1/2 cup confectioners' sugar
- 3 tablespoons maple syrup
- water as needed for consistency
- chopped pecans
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Using a stand mixer, combine the flour, brown sugar, oats, baking powder, baking soda, and salt. Add the diced butter and beat for 30 to 45 seconds, or until the butter is cut in with larger size pieces left.
- To the dry ingredients, add the maple syrup, egg, and cream; mix just until the dough begins to come together. Transfer the dough to a floured surface and pat into an 8-inch disk and cut into 8 wedges for standard size scones. Place the scones on the prepared baking sheet and bake until golden brown, about 17 to 20 minutes. Then cool while making the icing. See notes on baking time for mini scones.
- To make the icing: Wisk together the confectioners' sugar and maple syrup. Stir in water until it reaches the desired consistency. Drizzle the icing over cooled scones and sprinkle with chopped pecans.
If making mini scones, reduce the baking time to 12 to 14 minutes, but watch them closely.
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Nutrition Information:Yield: 16 servings Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 147mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 4g