Maple Walnut Oat Scones with Sweet Maple Glaze
Inspired by my favorite scones at a local coffee shop, these Maple Walnut Oat Scones offer a delightful combination of flavors and textures. They are soft, buttery, and full of nutty goodness from the walnuts and oats. The maple glaze adds a sweet and delicious finish. Perfect for breakfast or an afternoon snack, these scones are versatile enough to also be made into muffins! Serve them warm, and enjoy them with a cup of coffee or tea. Note: The dough is sticky, so be gentle when handling it.
8
Servings
413
Calories
13
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (none)
rolled oats
1 1/4 cups (none)
brown sugar
2 tablespoons (divided)
baking powder
1 1/2 teaspoons (none)
baking soda
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
cold unsalted butter
3/4 cup (cut into 1/2 inch pieces)
chopped walnuts
1/2 cup (none)
whipping cream
1/2 cup (none)
pure maple syrup
1/2 cup (none)
whipping cream for glaze
6 tablespoons (none)
pure maple syrup for glaze
2 tablespoons (none)
powdered sugar
2/3 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2
In a large bowl, combine the flour, rolled oats, 2 tablespoons of brown sugar, baking powder, baking soda, and salt.
3
Add the cold unsalted butter pieces to the dry ingredients. Use your fingertips, two knives, or a pastry blender to mix until the mixture resembles coarse crumbs. Stir in the chopped walnuts.
4
In a separate small bowl, blend together 1/2 cup of whipping cream and 1/2 cup of pure maple syrup.
5
Gradually add the cream and syrup mixture to the dry ingredients, stirring just until a dough forms. If the dough seems dry, you may add a tiny bit more cream, although additional liquid is often unnecessary.
6
Turn the dough out onto a lightly floured work surface and gently knead it about 5 times. Shape the dough into a circle approximately 8 inches in diameter.
7
Cut the dough circle into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, ensuring there is about 2 inches of space between each scone.
8
Bake the scones in the preheated oven for about 20 minutes, until they are golden brown.
9
While the scones are baking, prepare the glaze. In a small bowl, whisk together 2 tablespoons of brown sugar, 6 tablespoons of whipping cream, and 2 tablespoons of maple syrup. Gradually whisk in the powdered sugar until the glaze is thick and smooth.
10
Once the scones are done, remove them from the oven and allow them to cool slightly. Drizzle the prepared glaze over the warm scones and let the glaze set before serving.
Nutrition Information
23g
Fat
48g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors of the Maple Walnut Oat Scones?
The scones feature a nutty combination of walnuts and rolled oats complemented by a sweet maple glaze.
How many scones does this recipe make?
This recipe yields 8 scones.
What is the required oven temperature for baking?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What type of flour is used in this recipe?
The recipe calls for 1 3/4 cups of all-purpose flour.
What type of oats should I use for the scones?
You should use 1 1/4 cups of rolled oats.
How should the butter be prepared before mixing?
You need 3/4 cup of cold unsalted butter cut into 1/2 inch pieces.
How do I mix the butter into the dry ingredients?
Use your fingertips, two knives, or a pastry blender until the mixture resembles coarse crumbs.
When should the walnuts be added to the mixture?
Stir in the 1/2 cup of chopped walnuts after the butter has been incorporated into the dry ingredients.
What liquids are used to form the dough?
A blend of 1/2 cup whipping cream and 1/2 cup pure maple syrup is used.
How should the liquid mixture be added to the dry ingredients?
Gradually add the cream and syrup mixture while stirring just until a dough forms.
What should I do if the dough appears too dry?
You can add a tiny bit more cream, though extra liquid is often unnecessary.
How many times should the dough be kneaded?
Turn the dough onto a lightly floured surface and gently knead it about 5 times.
What is the recommended shape and size for the dough before cutting?
Shape the dough into a circle approximately 8 inches in diameter.
How do I cut the dough into individual scones?
Cut the 8-inch dough circle into 8 equal wedges.
How much space should be left between scones on the baking sheet?
Ensure there is about 2 inches of space between each scone wedge.
How long do the scones need to bake?
Bake the scones for about 20 minutes.
How can I tell when the scones are finished baking?
The scones are done when they have turned golden brown.
What ingredients are required for the maple glaze?
The glaze consists of brown sugar, whipping cream, maple syrup, and powdered sugar.
How do I make the glaze smooth?
Whisk the brown sugar, cream, and syrup together, then gradually whisk in the powdered sugar until thick and smooth.
When is the best time to apply the glaze?
Drizzle the glaze over the scones while they are still warm.
Can I make these into muffins instead?
Yes, the dough is versatile enough to be made into muffins.
What is the calorie count per scone?
Each scone contains 413 calories.
How much protein is in one serving?
There are 6 grams of protein per scone.
What is the fat content per serving?
Each scone contains 23 grams of fat.
How many carbohydrates are in each scone?
There are 48 grams of carbohydrates per serving.
What should I use to line the baking sheet?
Use parchment paper or a silicone baking mat.
Is the dough easy to handle?
The dough is sticky, so you should be gentle when handling and kneading it.
How should these scones be served?
They are best served warm with a cup of coffee or tea.
Does the recipe include salt?
Yes, it includes 1/2 teaspoon of salt.
What leavening agents are used?
The recipe uses both 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.