Delicious Maple Oat Scones: A Perfect Fusion of Flaky Texture and Subtle Maple Sweetness
There’s nothing quite like a freshly baked scone to start your day or accompany your afternoon tea. These Maple Oat Scones are a true masterpiece, expertly combining the best elements from two renowned culinary sources: the elegant simplicity often found in Ina Garten’s recipes and the dependable precision of King Arthur Baking’s methods. The result is a scone that truly offers the best of both worlds – a delightful balance of flaky tenderness and rich flavor that’s both comforting and sophisticated.
This particular recipe is designed as a relatively small batch, yielding six perfect scones. This makes it ideal for smaller households, an intimate weekend breakfast, or for those who simply prefer to enjoy their baked goods fresh without an overwhelming amount of leftovers. The joy of baking a small batch also means you can easily make them more frequently, ensuring a warm, inviting aroma fills your kitchen whenever the craving strikes.
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The maple flavor in these homemade scones is intentionally designed to be pleasantly subtle. We use pure maple syrup in the dough, which imparts a natural, nuanced sweetness rather than an overpowering artificial taste. This allows the wholesome oats and the nutty warmth of the walnuts to truly shine through, creating a balanced flavor profile that many prefer. If you appreciate the delicate character of real maple syrup and a less intensely sweet pastry, you’ll likely find the current maple intensity just right.
However, if your palate leans towards a more pronounced, vibrant maple taste, particularly if you enjoy the distinct aroma and flavor of artificial maple flavoring, you might consider adding a small amount to the dough. Be cautious, as artificial maple flavorings can be quite potent and a little goes a long way. Start with just an ⅛ teaspoon and taste before adding more. For those who enjoy a lighter touch, sticking to pure maple syrup and a hint of vanilla is perfect, allowing the natural goodness of the oats and the rich texture of the scone to be the stars of the show.
Elevating Sweetness: The Magic of Chips and Glaze in Your Maple Oat Scones
A dream for many bakers would be the widespread availability of true maple-flavored chips or morsels. Imagine the delightful burst of concentrated maple goodness in every bite of these scones! Unfortunately, such culinary delights are not always easy to find. Since these Maple Oat Scones are not overly sweet on their own, incorporating additional elements can significantly enhance both their flavor and overall sweetness. In the absence of those elusive maple chips, I highly recommend adding a small amount of alternative baking chips. Butterscotch chips offer a wonderful caramelized sweetness and a complementary warmth, while white chocolate chips provide a creamy, rich counterpoint. Mini chocolate chips are another excellent choice, providing a classic pairing that’s always a hit. These additions not only boost the sweetness but also introduce an exciting textural dimension.
Beyond the optional chips, one component you absolutely should not skip is the maple glaze. This simple yet essential topping plays a crucial role in delivering the desired sweetness and moisture to the scones. It’s incredibly easy to prepare: just a quick whisking of confectioners’ sugar with pure maple syrup and a touch of vanilla extract. The glaze, when drizzled over the warm scones, melts slightly, forming a delicate, sweet coating that ties all the flavors together beautifully. It adds that perfect touch of indulgence and ensures each bite is wonderfully satisfying.
Baking Perfection: The Two-Stage Heat Method for Fluffy Scones
As highlighted earlier, this recipe is designed for a small batch, yielding six perfectly sized scones. This quantity offers wonderful flexibility. I often bake three of them immediately to enjoy fresh, and then freeze the remaining three unbaked. Freezing them this way allows you to have fresh, warm scones ready for baking at a moment’s notice on another day, making them a convenient treat for busy mornings or unexpected guests. When ready to bake the frozen scones, simply transfer them directly from the freezer to the oven and add a few extra minutes to the baking time.
A key technique for achieving beautifully risen and flaky scones is our two-stage baking method. We begin by baking the scones at a higher temperature of 425°F for the initial 10 minutes. This high heat creates what bakers call “oven spring” – a rapid expansion of gases within the dough that causes the scones to puff up dramatically, resulting in a tall, impressive rise and a wonderfully light texture. After this initial burst, the heat is reduced to 375°F for the remaining 10 to 12 minutes of baking. This reduction in temperature is crucial; it prevents the scones from over-browning on the outside while ensuring the inside cooks through thoroughly and evenly, delivering a perfectly baked scone with a golden crust and a soft, tender interior. This technique is a game-changer for achieving professional-level results in your homemade scones.
We absolutely adore these Maple Oat Scones for their balanced flavor and delightful texture. However, if you find yourself short on maple syrup for the glaze, or if you simply prefer a scone with a noticeably sweeter profile, I highly recommend exploring the Maple Scones from Modern Maple. This is a fantastic alternative recipe that I shared many years ago, and it offers a different approach to maple sweetness that you might enjoy. Experimenting with different recipes is part of the fun of baking!
- Cinnamon Oat Scones
- Whipping Cream Scones
- White Chocolate Cranberry Ginger Cream Scones
- Small Batch Whole Wheat Maple Chocolate Chunk Scones
- Cream and Berry Scones
Recipe
Maple Oat Scones
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Ingredients
- 1 ½ cups all-purpose flour (approximately 190 grams for precise baking)
- 2-3 tablespoons whole wheat flour (adds a lovely depth of flavor; about 25 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup oats (old-fashioned rolled oats work best for texture)
- ⅓ cup cold unsalted butter (70 grams, cut into small pieces; keeping it cold is key for flaky scones)
- ⅓ cup chopped walnuts (toasted lightly if you have time for an enhanced flavor)
- ½ cup whole milk (ensure it’s cold for best results)
- 3 tablespoons pure maple syrup
- ¼ teaspoon vanilla extract and/or ⅛ to ¼ teaspoon maple flavoring if you desire a stronger maple punch
- ¼ cup butterscotch or mini chocolate or white chips (optional, but highly recommended for added sweetness and texture)
Maple Glaze
- ½ cup confectioners’ sugar
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- Sea Salt or Kosher Salt (optional, for a delicious sweet and salty contrast on top of the glaze)
Instructions
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Preheat your oven to 425 degrees F (220°C). Prepare a baking sheet by lining it with parchment paper.
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In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, and oats. Whisk these dry ingredients thoroughly to ensure even distribution.
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Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This step is crucial for achieving flaky scones. Stir in the chopped walnuts.
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In a separate small bowl, mix together the cold whole milk, pure maple syrup, and vanilla extract (and optional maple flavoring, if using). Pour this wet mixture into the dry flour mixture all at once. Stir gently with a spoon or your hands until just blended. Avoid overmixing, as this can lead to tough scones. The dough should come together but not be overly sticky. If it feels too dry, add a tiny bit more milk (½ teaspoon at a time). If it’s too sticky, sprinkle in a very small amount of flour.
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Lightly flour a clean work surface. Turn the dough out onto it and knead gently a few times. Shape the dough into a rough rectangle, then fold it into thirds (like a letter). Lightly smash it down and repeat the folding process. This layering technique helps create extra flaky scones. Finally, gently shape the dough into a 6-inch (15 cm) round circle, about ¾ to 1 inch thick.
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Using a sharp knife or a bench scraper, cut the 6-inch circle into 6 equal wedges, similar to cutting a pie.
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Place the scone pieces onto your prepared parchment-lined baking sheet, ensuring they are spaced about 2 inches apart to allow for proper airflow and rising.
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Bake at the initial 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 10 to 12 minutes, or until the scones are golden brown on top and cooked through.
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Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes while you quickly prepare the maple glaze.
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To make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla extract in a small bowl. Whisk until the mixture is thick, smooth, and pourable. If it’s too thick, add a tiny drop of milk (¼ teaspoon at a time) until desired consistency is reached.
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Spread approximately a tablespoon (or your preferred amount) of the warm glaze over each still-warm scone. The heat from the scones will cause the glaze to melt slightly, creating a beautiful sheen. For an extra touch of flavor, you can sprinkle a tiny bit of sea salt or kosher salt over the glazed tops, enhancing the maple sweetness with a delightful savory contrast. Enjoy your freshly baked Maple Oat Scones!
Notes
**Freezing Unbaked Scones:** To prepare scones for freezing, follow all steps through cutting them into wedges (Step 5). Place the unbaked wedges on a parchment-lined baking sheet and flash freeze them for about 1-2 hours until solid. Once firm, transfer the frozen scones to an airtight freezer bag or container. They can be stored for up to 1 month. When ready to bake, simply place them on a parchment-lined baking sheet (no need to thaw) and bake as directed, adding an extra 5-10 minutes to the baking time, or until golden brown and cooked through.
**Boosting Maple Flavor:** If you want a more intense maple presence without artificial flavoring, consider using maple sugar in place of some of the confectioners’ sugar in the glaze, or even incorporating a small amount of maple sugar into the dry ingredients for the dough. Another trick is to slightly reduce a small amount of maple syrup on the stovetop to create a more concentrated syrup, then use that in the dough or glaze.