Easy Maple Scones
🍂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.
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
How to Store & Reheat
To store: Baked Maple scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Make Ahead
Maple Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Maple Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
How to Freeze
Maple Scones can be frozen for up to 3 months. To freeze Maple Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
To freeze Maple scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
Nutrition Facts
Easy Maple Scones
Amount per Serving
Calories
419
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
99
mg
33
%
Sodium
442
mg
19
%
Potassium
188
mg
5
%
Carbohydrates
43
g
14
%
Fiber
3
g
13
%
Sugar
15
g
17
%
Protein
7
g
14
%
Vitamin A
601
IU
12
%
Vitamin C
0.1
mg
0
%
Calcium
180
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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