Maple Oat Scones

Maple Oat Scones As I mentioned recently, Starbucks has changed their bakery menu and has eliminated some of the things I liked.  While I didn’t buy these treats often, it was nice to know that they were there.  One of the items I really liked was a Maple Oat Scone.  To be honest, it was really the maple frosting that I liked as the scone itself was always a bit crumbly.

I recently made my own version of a Maple Oat Scone with great success!  I used a delicious oatmeal scone from Alice’s Tea Cup as the base and it’s much better than the scone I used to get at Starbucks.  It’s tender and moist and a lot less sweet since I eliminated the frosting and used King Arthur Flour’s Maple Flav-R-Bites to get great maple flavor into the scone.  If you’re not familiar with these delicious maple bits, they look a bit like kibble and are compact little chunks of maple flavor.  They’re one of my regular purchases from KAF.  The maple bits start out very crunchy, but soften in baked goods.  They can also be pre-soaked to soften them more before using.  As much as I might like frosting at breakfast, it’s not something I can justify every day.  However, a dose of oatmeal in this lightly sweetened and hearty scone is perfect!  Maybe once in a while I’ll add some maple frosting though…

Maple Oat Scones
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender and moist oatmeal scones filled with maple flavor.
  • 3 cups all purpose unbleached flour
  • ⅓ cup coconut sugar (or regular white sugar)
  • ½ tsp. baking soda
  • 2½ tsp. baking powder
  • ¾ tsp. kosher salt (use less if using table salt)
  • 1 tsp. ground cinnamon
  • 1½ sticks (3/4 cup) unsalted butter, cut into ½ inch pieces
  • 1 cup old fashioned oats
  • 1½ cups buttermilk
  • 2 tsp. vanilla
  • 1 cup Maple Flav-R-Bites
  • ¼ cup buttermilk for brushing the tops
  • ¼ cup coarse sparkling sugar for sprinkling
  1. Preheat the oven to 425F.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt and cinnamon.
  3. Using a pastry cutter or clean hands or a couple forks, cut the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and the maple bits and stir well.
  4. Make a well in the center of the dry ingredients and pour the buttermilk and vanilla into the well. combine the ingredients until all the dry mixture is wet, but do not knead.
  5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1½ inches thick. Using a 3 or 3½ inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together to cut out more scones.
  6. Brush the top of each scone liberally with buttermilk and then sprinkle with sugar.
  7. Bake the scones about 12 minutes, or until lightly browned.
If you don't have maple bits, try replacing the sugar with maple sugar. Or, make a maple glaze! The scones are also delicious without any maple at all.

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