Prep 20 mins
Cook 20 mins
I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.
- 414.03 ml flour
- 295.73 ml rolled oats
- 29.58 ml brown sugar
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 177.44 ml cold unsalted butter, cut into 1/2 inch pieces (Note ( this is 1 1/2 sticks)
- 118.29 ml chopped walnuts
- 118.29 ml whipping cream
- 118.29 ml pure maple syrup
- 29.58 ml brown sugar
- 88.74 ml whipping cream
- 29.58 ml pure maple syrup
- 158.51 ml powdered sugar
- 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.
- 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.
These are some of the best scones I have ever made and everyone here agrees with me! We loved the glaze and the nuts add so much to the overall taste. Make sure you use real maple syrup to get the flavor they are meant to have!
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.
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!