🍂Fall is in the air, and what better way to celebrate than with these delicious Maple Scones!🍁Oatmeal gives these easy scones a hearty texture with a subtle nutty note, and the maple syrup adds just the right amount of sweetness.
This recipe for Maple scones doesn't require fancy tools for shaping and cutting; when handling the scone dough, less is more; they hold up well if you freeze a batch to bake as needed.
They are ideal for breakfast, an afternoon snack, or whenever you need a pick-me-up. And they're just as good with Paraguayan Cocido Quemado, coffee as with tea, or paired with honey butter.☕️
For more Recipes for Scones, check out these Chocolate Chip Scones, Lemon Blueberry Scones, Pumpkin Scones with Pumpkin Glaze, Vanilla Scones, Whole wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
How to Make Maple Scones
Note: The full instructions are provided in the recipe card below.
Line with parchment paper (1 ) 18'' x 13'' Rimmed baking sheet and (1) 13'' x 9'' Rimmed baking sheet; set aside. In a food processor with the metal blade attachment, pulse flour, oats, baking powder, cinnamon, and salt to combine.
Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
Transfer to a large mixing bowl and place in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
In a large mixing bowl, whisk together heavy cream, maple syrup, eggs, maple extract, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until a shaggy dough forms (it's okay if the dough looks a little dry, don't overwork it).
Then, lightly knead the dough in the bowl until it comes together.
Turn the dough onto a floured surface, and with floured hands, knead it into a ball shape. The dough should be slightly sticky but not so wet that it is difficult to work with.
If it is too sticky, sprinkle on some additional flour little by little. If it is too dry, add 1 tablespoon of heavy cream.
Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy bread as opposed to tender, cakey crumbs for scones.
Mix dough gently with a wooden spoon, and gently pat it when shaping to keep it from overworking. Shape it into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges.
Transfer the wedges to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes. Meanwhile, preheat the oven to 400ºF.
Remove the scones from the freezer, brush the tops of the Maple Scones with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until the Maple Scones is golden brown.
Remove the maple scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
How to Make Maple Glaze
Combine the maple syrup, powdered sugar, maple extract, and vanilla in a small bowl and whisk until smooth; you may need to adjust the amount of powdered sugar or maple syrup to get the desired consistency. 
Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
Related Recipes:
- Whole Wheat Lemon Blueberries Scones
- Vanilla Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Lemon Blueberry Scones
📖 Recipe
Easy Maple Scones
Tools
Ingredients
- 2 cups unbleached all-purpose flour
- 2 cups old-fashioned rolled oats (not quick cooking or instant)
- 2 tablespoons baking powder
- 1 teaspoon cinnamon , ground
- 1 teaspoon kosher salt
- 1 cup toasted pecan halves or walnuts, chopped optional
- 226 g (2sticks) cold unsalted butter, cut into pieces
- ½ cup heavy cream or buttermilk , cold
- ½ cup maple syrup , preferably grade A
- 4 large eggs , cold
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 1 teaspoon maple extract , optional
For the Maple Glaze:
- 1-¼ cups confectioners' sugar
- 3 tablespoons maple syrup
- 1 tablespoon unsalted butter , melted
- ½ teaspoon pure vanilla
- ½ teaspoon maple extract or pure vanilla extract
- Pinch cinnamon , optional
- 1-2 tablespoons heavy cream or water, if needed
Instructions
For the Maple Scones:
- Line with parchment paper (1 ) 18'' x 13'' Rimmed baking sheet and (1) 13'' x 9'' Rimmed baking sheet; set aside. In a food processor with the metal blade attachment, pulse flour, oats, baking powder, cinnamon, and salt to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- Transfer to a large mixing bowl and place in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- In a large mixing bowl, whisk together heavy cream, maple syrup, eggs, maple extract, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Then, lightly knead the dough in the bowl until it just comes together.
- Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with. If the dough is too sticky, sprinkle on some additional flour little by little. If the dough is too dry, add 1 tablespoon of heavy cream.
- ✏️Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- Remove the maple scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
How to Make Maple Glaze:
- Combine the maple syrup, powdered sugar, maple extract, and vanilla in a small bowl and whisk until smooth; you may need to adjust the amount of powdered sugar or maple syrup to get the consistency you desire.
- Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
