With Thanksgiving upon us, and your dinner menus likely already planned, I want to instead share with you these maple oatmeal scones. While preparing for Thanksgiving, I also thought about some fun breakfast treats that I could have ready for our family. They are staying with us for a few days and I wanted to have some different options to enjoy. I have a soft spot for scones and couldn’t help but make a recipe with maple. One of my favorite flavors of the season.
One of the things I love about scones is that you can make the dough in advance, freeze it and then just bake the frozen dough when needed. Perfect for when you have a million other things going on. I made these over the weekend and have them ready to go in my freezer. While the scones are baking, I’ll whip up some more of the glaze. Can’t skip that.
Don’t let the oats fool you, these are still a decadent sweet treat to enjoy for breakfast. The glaze really ups the maple flavor and adds just the right amount of extra sweetness. I had a little bit of extra glaze, so you can probably slightly decrease the quantities below. But a little extra glaze is never a problem in my book. So if you are looking for a bakery-style treat to make for your family, look no further. I got you covered.
- 1 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- ½ cup quick-cooking oats, plus extra for garnish
- 1 tablespoon baking powder
- 1 tablespoon packed light brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, cold and cut into 1-inch pieces
- ¼ cup plus 2 tablespoons buttermilk
- ¼ cup pure maple syrup
- 1 large egg, lightly beaten
- 1 large egg
- 1 tablespoon milk
- 1 ¼ cups confectioners’ sugar
- ¼ cup pure maple syrup
- ¼ cup milk
- ¾ teaspoon maple flavoring (or vanilla extract)
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together both flours, the oats, baking powder, sugar, salt and cinnamon. Using a pastry cutter, two knives or your fingers, cut the butter into the flour mixture. Continue until the mixture resembles even-sized crumbs. In a small bowl, whisk together the buttermilk, maple syrup and egg. Add to the bowl with the flour and mix until just combined. The dough should be slightly dry and crumbly, but if it is too dry add a little more buttermilk (1 tablespoon or so at a time).
- Dump the dough onto a well-floured surface. Use your hands to make sure it is combined and then pat the dough into a circle that is about 8 to 9 inches in diameter. Cut the dough into 8 equal size wedges. Transfer the wedges to the prepared baking sheet. Alternatively, at this point you can freeze the wedges for use at a later time.
- To make the egg wash, lightly beat together the egg and milk. Brush the tops of the scones with the mixture.
- Bake for about 20 to 25 minutes, until the scones are a light golden brown. If baking the scones straight from the freezer, you may need to add a few minutes to the baking time. Just keep an eye on them while in the oven.
- To make the glaze, whisk together the confectioners’ sugar, maple syrup, milk and maple flavoring until smooth. Top each scone with a heaping tablespoon of glaze and use a spoon to spread it out on the top of the scone. Sprinkle with extra oats for garnish. If your scones are still very warm, the glaze will be on the thinner side. If they are cool, it will be a little thicker.
Adapted from Ina Garten.