There are some things that can’t be beat. Like the smell of these Spiced Maple Oat Scones baking on a chilly morning. These tender scones have Autumn flavors all baked up into toasty, spiced wedges drizzled with a buttery maple glaze. These maple oat scones are tender and fluffy with a crumbly bite that melds with sticky icing for a comforting treat that will satisfy any hungry bunch. These scones are a wonderful breakfast idea for any of the holiday mornings coming up. And they are ready in under 30 minutes! Note that the recipe below can easily be doubled.
It’s officially September. That means it’s time for Christmas music. Just kidding! We will hold off and ease into that in a month or so! But it is absolutely time for Fall baking to commence. And there is no better way to kick off Fall baking than to make a batch of these cinnamon nutmeg scented scones with maple glaze.
The girls and I went to Costco yesterday and I couldn’t believe that they already have Christmas decorations for sale! It did get that holiday excitement buzzing inside of me though and prompted me to buy enough butter and flour to make the other shoppers think I’m one of those quarantine hoarders. I am getting so excited for Fall and all the best holidays of the year! There is one more thing I am excited about, having alone time for the first time since March!
In-Person School Jitters
Besides being the month that hosts the beginning of Fall weather, cozy flavors, and golden scenery, September means the start of a new school year. The girls officially start in-person school in one week. While I’m thrilled they will finally be out of the virtual learning slump, I am admittedly nervous to send them back. The Waunakee school district that we moved into is having kids 4K- 2nd grade have 2 1/2 hour in-person learning sessions four times a week.
As you can see, these two have been horsing around for too long and desperately need some real school! So we are going for it and hoping for the best. I will keep you posted. Meanwhile, let’s bake!
These spiced maple scones are delightful in taste, texture, and aroma. The girls and I gobbled up half the batch. And greedy me, I keep going back for sticky corners.
30 Minute Spiced Maple Oat Scones
What I love about scones is that they are a versatile bake. They aren’t too sweet so you can make them for breakfast, brunch, afternoon tea, or a snack. They are extremely easy to make with pantry ingredients you usually have on hand. Additionally, scones are perfect for feeding a crowd when you want to make something from scratch that doesn’t take up your whole morning like chai cinnamon rolls or flaky brioche. And with so much holiday flavor packed into each bite, these scones are a simple Thanksgiving brunch idea.
If you have ever watched Curb Your Enthusiasm and seen the episode with the scones, well, that’s how divided people are about these bakes! Scones by nature tend to be dry and plain. However, reinvented scones such as these Spiced Maple Oat Scones have a considerably softer, fluffier texture. Also, there is sweetness, depth, and flavor galore.
When I was in London filming The Great American Baking Show a friend of mine took me to the London Soho House. She was adamant that their scones would dispel my dry and tasteless English scone apprehension. She was right. That scone was fluffy, with a hint of sweetness and creaminess. When I created these maple oat scones I lent towards a similar texture and rise.
These spiced maple oat scones are made with a combination of all-purpose and oat flour. The dough contains brown sugar and maple syrup along with cinnamon and nutmeg. Buttermilk rounds out the flavor of these decadent Autumn scones. And the glaze, you just may make it for everything from now on. It is just that good! We are talking buttery maple glaze with a hint of vanilla and cream. It’s everything you want in a glaze and then some! It also ensures that every bite of these scones is magical.
Tips For Perfect Scones
- Use cold butter!
- Add a touch of cornstarch for a lighter crumb.
- Use a combination of baking powder and baking soda for a perfect rise.
- Do not over-mix the dough!
- Lightly flour your knife before slicing into wedges.
- Separate the wedges Onto a baking sheet with a bit of space between them so they don’t touch during baking.
- Brush scones with heavy cream before baking for golden color.
- Bake them at 400 degrees F for crunchy, golden outer scones that are fluffy inside.
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Spiced Maple Oat Scones
These tender scones have Autumn flavors all baked up into toasty, spiced wedges drizzled with a buttery maple glaze. These maple oat scones are tender and fluffy with a crumbly bite that melds with sticky icing for a comforting treat that will satisfy any hungry bunch.
- 1¾ cup AP Flour
- 2 tablespoon cornstarch
- 3/4 cup oat flour or finely ground oats
- 1/4 cup dark brown sugar or muscovado sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter cold and diced
- 2 tablespoons pure maple syrup
- 2/3 cup buttermilk cold
- 1½ teaspoons vanilla extract
- 1 large egg cold
- 2 tablespoons heavy cream for brushing on top
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Use a food processor to combine the flour, salt, baking soda, baking powder, and spices.
Then add butter and grind into a sandy texture.
Add the buttermilk, egg, maple syrup, and vanilla extract.
Pulse until the mixture is just combined but not a ball, similar to making pie dough.
Then turn dough onto a lightly floured surface. Use hands to knead a few times. Then form a 9 inch disc.
Use a pizza cutter to slice 8 even slices.
Then place slices onto baking sheet, leaving room between them.
Brush each scone with heavy cream.
Bake 15-18 minutes, until golden brown.
Once you remove the scones from oven make the glaze.
Put butter into saucepan and melt. Then Combine all of remaining glaze ingredients. Use a small whisk to smooth. Remove from heat and spoon over the scones.
This batch can easily be doubled to make 16 scones. Divide dough into 2 discs and cut 8 wedges from each, baking on two baking sheets.