Spring
Maple Oat Scones
Craggy oat scones sweetened with maple syrup, built for cool mornings and the first bottles of the season.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Yield
- 8 scones
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup 10 percent cream
- 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla
- 2 tbsp maple sugar or coarse sugar, optional
Steps
- Heat the oven to 200 C (400 F) and line a baking sheet with parchment.
- Whisk the flour, oats, baking powder, and salt in a bowl.
- Cut in the butter until the mixture looks like coarse crumbs with a few pea-size pieces.
- Whisk the cream, maple syrup, egg, and vanilla, then stir into the dry mix just until a dough forms.
- Pat the dough into a 20 cm round, cut into 8 wedges, and move them to the baking sheet.
- Sprinkle with maple sugar, if using, and bake 16 to 18 minutes, until golden at the edges.
Notes
Keep the butter cold and stop mixing as soon as the dough holds together. Warm dough makes flat scones.
Pairing Serve warm with salted butter.
Start with the harvest
This recipe is tied to maple. Find maple near you.
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- Rimmed baking sheet
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