Maple Oat Scones for Breakfast

Maple syrup is a great ingredient to work with. It can finish off a stack of pancakes or waffles at breakfast and it can also serve as part of the glaze or marinade for a chicken or pork dish at dinner or on some easy desserts. It can lend a great flavor to baked goods, as well, and these Maple Oat Scones are a perfect example. You might not think of scones as the type of baked good that could benefit from an infusion of maple syrup, but the flavor and richness that they lend to these autumn-inspired scones will have you hooked. I added a little cinnamon glaze on top of these for some extra sweetness. A touch of vanilla, instead of cinnamon, would be a good choice to use for some ice cream recipes.

There are several grades of maple syrup out there to choose from. Grade B maple syrup – which has a deeper color, stronger flavor and thicker consistency than Grade A syrup – is my favorite type of maple to use in the kitchen and for all my baking projects. Grade A maple syrup will work just as well in this recipe and others, however. Don’t be tempted to substitute “pancake syrup,” which is really just flavored corn syrup, in this recipe. If you want the best results, stick with the real thing which can be combined to make some easy dessert recipes.

These scones are delicious, with a subtle maple flavor that adds a good amount of sweetness to the scones and pairs well with the flavor of the oat. When they’re fresh from the oven, the scones have a crispness to their edges that contrasts well with the tender, soft interior of the scone. These aren’t the flakiest scones out there because the oats in the dough give them a slightly heartier, more rustic feel, but they do have a nice texture that works especially well with the flavors of the maple syrup and oats. 

Preparation:

Preheat oven to 400F. Line baking sheet with parchment paper.

In a large bowl, whisk together flour, oats, sugar, baking powder and salt. Cut in butter with your fingertips, making sure no pieces larger than a big pea remain.

In a medium bowl, whisk together maple syrup, buttermilk and vanilla. Pour into flour mixture and stir until the dough comes together.

Divide dough into 6 pieces and place each on prepared baking sheet. Flatten gently.

Bake for 16-20 minutes, until scones are golden brown.

Transfer scones to a wire rack and allow to cool slightly before drizzling with glaze.

Source: BakingBites