Scottish Oat Maple Scones
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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!
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The colors are changing outdoors, and maple everything is catching my eye, and my mouth is watering. Everyone seems to love that warm, soothing flavor of maple.
Scottish Oat Maple Scones
These scones are made with Scottish oats, which I love to have on hand in the fall and winter months. But if you want to swap old-fashioned oats, put them in the blender or food processor for a couple of whirls to break them down. As opposed to rolled oats, Scottish oats are ground into a meal with a porridge-like texture.
Simple Ingredients
One of the reasons I love these scones is their simple ingredients. Easy to whip up and serve with a cup of tea anytime the mood or cravings hit. Here’s what’s 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.
- Brown Sugar
- Baking Powder and Baking Soda
- Butter: Both salted and unsalted butter works well. Use your preference.
- Maple Syrup: Be sure it is pure maple syrup for the best and most robust flavor
- Large Egg
- Cream or Milk: There’s nothing like the flavor and texture of cream scones. If you have it handy, 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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Scottish Oat Maple Scones
Equipment
Ingredients
- 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
Instructions
- 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.
For 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Lovely texture – will try next time with maple sugar instead of brown and dust with same instead of the icing. Great re ipe.
Thank you so much for trying the scones (maple sugar would be delicious!). I’m so happy you enjoyed them!
Yummy, BUT it doesn’t say in the recipe when to add the brown sugar. My husband didn’t add the brown sugar at all the first time around, but we have now realized that it needs to be IN the scone, with the flour.