Maple Oat Nut Scones

"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."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Bayhill photo by Bayhill
photo by Pneuma photo by Pneuma
Ready In:





  • 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.

Questions & Replies

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  1. Sherri T Is Me
    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!
  2. nott2339
    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.
  3. JPerez
    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!
  4. TLu1089
    Fantastic scones which are very easy to make. Be sure to use real maple syrup; it's worth it. I used half whole wheat and half white flour otherwise made as posted. Made for ZWT 4.
  5. Darkhunter
    Love. LOve, LOVE maple. Yes, it is a little costly, but there are somethings you just have to have! Had this for morning tea with Brazilian Banana Bread. What a breakfast! Made no subs or additions. Just great the way it is! Thnx for posting, Michelle. Made for ZWT4.


  1. Chef PotPie
    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!



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