maple glazed oatmeal scones with brown sugar oat crumble

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I have made these scones approximately…

Five billion times. Okay okay… At least 12 times. Seriously. They are my favorite scones!!! Every time I plan to make scones, I think to myself: “I’ll try a new scone recipe today!” But then nope. I make these again and again because they are just TOO DAMN GOOD. And I always have the ingredients on hand!

Speaking of ingredients that I always have stocked… I’m going to go slightly off topic here for a second (shocker, I know) but did you know how amazing 100% real maple syrup is for you?! Like for realz… IT’S REALLY GOOD FOR YOU. Read for yourself: here or here! And I’m not talking about that Aunt Jemima/Mrs. Butterworth crap. 100% Maple syrup… you know, the stuff that runs through all Canadian veins. And yes, I’m allowed to make Canadian jokes. My Mom is Canadian, therefore I’m half Canadian so I can make fun of myself.

I put maple syrup on so many things! For example, I have a coconut yogurt everyday for lunch but I don’t buy the sweetened flavored kind… I just buy the unsweetened coco yogurt and drizzle a little maple syrup on it.. SO GOOD. It’s also good in/on oatmeal, granola, smoothies, coffee, chicken, spaghetti (jk… I’m not Buddy the Elf), and last but certainly not at least… maple syrup is delicious in glaze!!!!! You know, like the glaze that’s on these amazing scones 😉

I’ve talked before about how much I love adding oats to baked goods. They create such a wonderful fluffy texture which is exactly what these scones are like! Fluffy and cinnamon-y scones with rich maple syrup glaze plus the BEST brown sugar-y butter-y oatmeal-y crumble to top it all off. I may or may not have eaten a few spoonfuls of leftover crumble while photographing these. And I do not regret it. Just like how you won’t regret making these scones!

maple glazed oatmeal scones with brown sugar oat crumble

yield: 16 scones

calories: too scared to calculate

total time: a little over one hour

specialty diet: vegetarian



1 1/2 cups rolled oats

1 3/4 cups all-purpose flour

1/3 cup packed dark brown sugar

2 teaspoons ground cinnamon

2 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup cold unsalted butter, cut into mini cubes

3/4 cup buttermilk

2 teaspoons vanilla extract

2 tablespoons almond milk (any milk will do here)

maple glaze

1 cup powdered sugar

4 tablespoons 100% maple syrup

2 teaspoons vanilla extract

1-2 tablespoons almond milk

brown sugar oat crumble

5 tablespoons butter

4 tablespoons dark brown sugar

1 cup rolled oats

1 teaspoon ground cinnamon


1. Preheat oven to 425F.

2. In a large bowl, mix together oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt with a whisk until well combined.

3. Add mini cubes of butter to the bowl, using your hands (or a pastry blender – I personally hate this tool ha) cut the butter into the flour mixture until the butter resembles coarse crumbs (this took me about 2 minutes).

4. Make a well in the center of the flour butter mixture, pour in the vanilla extract and buttermilk then using a large spatula fold the wet and dry ingredients together until a dough forms.

5. Place dough on a floured work surface. Using flour covered hands, shape the dough into a large rectangle that is about 1 inch thick. Slice the rectangle into four rows of four, creating 16 scones.

6. Arrange scones on a baking sheet. Using a pastry brush, brush the top of each scone with almond milk.

7. Bake scones for about 9-11 minutes. Top with glaze then brown sugar oat crumble!

maple glaze

1. In a medium low bowl, whisk together powdered sugar, maple syrup and vanilla extract. Depending on your preferred thickness, whisk in 1-2 tablespoons of milk until desired consistency is reached. When glazing the scones, I dunk the top of each scone into the glaze then place it on a cooling rack with parchment paper underneath to catch the extra glaze. Once all the scones are glazed, I like to dunk and glaze each scone again. It gives them better color and more glaze flavor!

brown sugar oat crumble

1. Place butter in a small bowl then melt in the microwave (30 seconds-ish). Using a spoon, mix in the brown sugar, oats, and cinnamon until well combined.

[Recipe adapted from How Sweet It is]

I’ve been wanting to try substituting the all-purpose flour for a gluten-free one like coconut or almond flour and see how it turns out. I think the coconut flour would taste great! Gluten-free friends…. make this with gluten-free flour and report back!!!!!

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your delicious scones in action. Peace, friends!

– a

P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.