Maple Oat Nut Scones
photo by Chef PotPie
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
SCONES
- 1 3⁄4 cups flour
- 1 1⁄4 cups rolled oats
- 2 tablespoons brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup cold unsalted butter, cut into 1/2 inch pieces (Note ( this is 1 1/2 sticks)
- 1⁄2 cup chopped walnuts
- 1⁄2 cup whipping cream
- 1⁄2 cup pure maple syrup
-
GLAZE
- 2 tablespoons brown sugar
- 6 tablespoons whipping cream
- 2 tablespoons pure maple syrup
- 2⁄3 cup powdered sugar
directions
-
SCONES:
- Preheat oven to 375 degrees F.
- Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
- Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
- Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
- Bake until golden, about 20 minutes. Remove and let cool slightly.
-
GLAZE:
- Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
- Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.
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Reviews
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This is a tasty recipe, though it was too wet to knead or shape. I had to use the drop method even after adding extra flour. Hmmm. I added maple extract to the glaze. Mine looked nothing like the photo, but they tasted great, and that's what counts. I will make these again when the weather cools off.
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Mmmm! Very good scones. My husband said these are the best I've ever made. I didn't have enough butter, so I subbed part margarine and part shortening with the little butter that I did have. Then, I added about a tsp of maple extract and went a little heavy on the brown sugar (about an extra TBSP). Thanks for sharing!
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Tweaks
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These scones were fabulous with a very nice flaky texture! I replaced the whipping cream with fat free half-and-half and it worked well, just trying to cut out some of the fat when I can. I also chose pecans as we are not walnut fans, and I had to knead in more flour to make the dough managable. Next time I'll just up the flour to 2 cups rather than 1-3/4 cups. I used the FF half-and-half in the icing as well, but only used 3 tablespoons, and added 1 teaspoon of maple extract for a thicker, more mapley (is that a word?), glaze. Wonderful scones that will be made again, and the muffin version too! Thanks for inventing this recipe! YUM!
RECIPE SUBMITTED BY
Michelle Berteig
United States
Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...