I have made these oatmeal 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 oatmeal 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 oatmeal scones!
Specialty diets: 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)
- 1 cup powdered sugar
- 4 tablespoons 100% maple syrup
- 2 teaspoons vanilla extract
- 1-2 tablespoons almond milk
- 5 tablespoons butter
- 4 tablespoons dark brown sugar
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- Preheat oven to 425F.
- In a large bowl, mix together oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt with a whisk until well combined. 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). 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.
- 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. Arrange scones on a baking sheet. Using a pastry brush, brush the top of each scone with almond milk. Bake scones for about 9-11 minutes. Allow to cool then top with glaze then brown sugar oat crumble (directions below)!
- Maple glaze: 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: 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.
Prep time includes cooling time. [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!!!!!