Oatmeal Maple Syrup Scones Recipe

Name: Oatmeal Maple Syrup Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour, plus extra for dusting surface; 1/2 cup whole wheat flour; 1/2 cup rolled oats (I used quick-cooking); 1 very heaped tablespoon baking powder; 1 very heaped tablespoon superfine (caster) or granulated sugar; 1/2 teaspoon table salt; Scant 3/4 cup unsalted butter, cut into pieces; 1/4 cup maple syrup; 1/4 cup milk or buttermilk; 1 egg, beaten (for glaze)

Servings: persons

1
Preheat your oven to 400u00b0F (200u00b0C). Butter a baking tray, or line one with un-buttered parchment paper.
2
Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky.
3
On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches tall. Using a 2-inch cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden. The scones will stick together, so pull them gently apart when they've cooled a bit.

583

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, plus extra for dusting surface, 1/2 cup whole wheat flour, 1/2 cup rolled oats (I used quick-cooking), 1 very heaped tablespoon baking powder, and more.

Yes, Oatmeal Maple Syrup Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal Maple Syrup Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions