Maple Oat Scones

We happen to be bulk buyers of oats in my house — seriously, if you need a bag or two, drop by. Our tiny pantry has all varieties, quick cooking, icky flavored peach instant oatmeal (Collin Murray can be blamed for that) and good ol’ old fashioned oats. So basically, if I see a recipe where I can use some up, I take full advantage. Then I found this lovely recipe and knew it was going to be an instant hit. You see, just as we have buckets of oats in the house, we also have no less then three varieties of maple syrup because a certain someone, ahem, not me, loves maple syrup.

These scones are really lovely. They are moist, dense, hearty and have just a hint of maple-y goodness. Perfect for a hearty, quick breakfast for a busy oat and maple-loving hubby.

Maple Oat Scones (adapted from Flour)

Makes about 10 scones

1 ½ cups all-purpose flour

1 ¼ cups oats, not quick cooking

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup dried cherries

½ cup cold unsalted butter, cut into pieces

⅓ cup heavy cream

½ cup maple syrup

1 egg

Preheat the oven to 350˚F.

In the bowl of a stand mixer, combine the flour, oats, baking powder, soda, salt and cherries. Add the cut butter and mix for about 1 minutes, or until the butter resembles the size of peas.

In a small bowl, whisk to combine the cream, maple syrup and egg.

Pour the liquid into stand mixer and mix on a low speed until the mixture is just combined, about 30 seconds. The mixture will be slightly wet.

Using a ⅓ cup measure, scoop out the batter onto a parchment lined baking sheet about 2-inches apart. Bake for about 30 to 35 minutes or until the scones are lightly browned and a cake tester inserted into the middle of one of the scones comes out clean. Allow to cool for at least 20 minutes. Enjoy.

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