If you are looking for the perfect breakfast treat, filled with maple flavor without artificial anything, then try my Maple Scones. The maple icing is made with pure maple syrup making them even more amazing. My intention was to create a copycat Starbucks version, but these are so much better. These are slightly sweet, dense, and delicious.
One day I woke up at 5:30 am and hit the gym. I was very proud that I was motivated to get up that early on a Saturday. In fact, I was so proud of myself, that after the workout I hopped in my car and drove 20 minutes 2 towns over just to hit a coffee shop to buy not one, but TWO maple scones. I sat in the parking lot and ate one before I got home to hide the fact that I’m a glutton when it comes to sweet starchy foods.
Here’s the thing with the scones I purchased, it’s not something that you can save for too long. It got very dry and crumbly rather quickly. I couldn’t eat the second one I saved for later. It was hard and not worth it.
One morning I was determined to create a recipe that would produce a flavorful and moist maple scone. I had real maple syrup, flour, baking powder, heavy cream, butter, brown sugar, oats, and salt. How hard could it be to create an incredible recipe? How bad could it be to combine all of these ingredients? What’s the worst that could happen? I wanted easy. I didn’t want to use a food processor or mixer or anything but a bowl, a fork and/or my hands, and a spatula.
My goal was to create a recipe that had a crusty texture on the outside, but moist on the inside. Most importantly, it had to be good the next day – if they lasted that long. I can tell you that this week I baked 3 batches of these maple scones and I had to hide one because they were eaten as soon as they were cooled and glazed. I wanted to prove it was good and moist the next day and it was.
I prefer using quick oats rather than whole oats because I wanted a finer texture. I also used the quick oats instead of flour to ‘dust’ the counter when turning out the dough. Combining oats with all purpose flour provided the perfect flavor and texture I was after.
Combine the dry ingredients with a whisk, a fork, or your hand. I used a fork. Then toss in the cubed butter.
Using a fork, a pastry cutter, or your fingers, mash the butter into the flour until it is mostly incorporated. This takes less than a minute.
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Add the wet ingredients and mix with a spatula until combined. You will end up with a sticky, shaggy dough. I found the best way to pat down, cut, and transfer the dough is to use parchment paper. Cut a piece of parchment to cover the size of your baking sheet. To keep it from moving, add a few drops of water on top of the counter and then place parchment on top. This ‘sticks’ it to the counter. Scatter the oats over it, turn out the dough onto oats, flip, pat down, cut and slightly separate. Then pick up the parchment by the edges and just place on a baking sheet. I have to warn you, this dough is moist and a dough scraper dough scraper comes in handy. You may need a little more oats to coat. I found that as sticky as the dough was, I was still able to move them by using my scraper (or spatula) and my hands. Remember, you don’t want to add more flour to the dough. If the dough is sticky, the baked scone will be moist and not dry.
If you like, you can split the dough in half and make two 1″ thick rounds and cut each into 6 pieces. You may find it easier to line the baking sheet with parchment and roll and pat each half of the dough on the counter scattered with the oats. Do whichever is easier for you.
This recipe can be halved. If you are making half a recipe to satisfy your craving, you can use a toaster oven. I found that using my toaster oven cuts the baking time to 18 – 22 minutes.
I have to say, these are amazing. I am so proud of this recipe. The texture is just dry enough on the outside to give it a crunch and moist inside that you don’t need a bottle of water to wash it down. And the icing? Well, the icing is delicious. But, how can you go wrong with maple and cream?
These are not only delicious, but you know exactly what’s going in them. All fresh. No preservatives. No unpronounceable ingredients. And it’s cheaper to make at home! You don’t have to drive two towns over to get your next scone. Make them at home. You. Are. Welcome. Enjoy!
Be happy, eat well…
- 2 1/2 cups flour
- 1/2 cup quick oats* plus additional 1/4 cup or more for rolling
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter cubed
- 1 cup heavy cream
- 1/2 cup real maple syrup
To make Icing:
- 1 cup confectioners' sugar
- 2 tablespoons real maple syrup
- 2 tablespoon heavy cream or milk plus more if needed
- 1/8 teaspoon fine salt
- Preheat oven 375 degrees.
- Whisk together the flour, 1/2 cup quick oats, brown sugar, baking powder, and salt.
- Add butter and using a fork, pastry cutter, or your fingers, mix until butter is mostly incorporated.
- Add the wet ingredients and stir until just combined. You will have a shaggy, wet dough.
- Place a piece of parchment the size of your baking sheet on the counter. To keep it from moving, add a few drops of water on top of counter and then place parchment on top. This 'sticks' it to the counter.
- Sprinkle parchment with 1/4 cup quick oats. Use a little more, if needed.
- Turn out dough onto scattered oats.
- Turn out the dough onto oats, flip, pat down into 1" thick round, cut into 8 wedges, and slightly separate. Then pick up the parchment by the edges and place on a baking sheet.
- To make smaller scones:
- Divide dough in half. Pat down each half into a 1" thick round and cut into 6 wedges.
- Transfer onto parchment lined baking sheet and bake for 20 - 25 minutes.
- Make glaze by combining confectioners' sugar and salt with maple syrup and cream. Whisk until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones to cover tops.