These Maple Scones are absolutely delicious and very easy to make! No food processor needed to make these amazing, flavorful, moist Maple Scones. The first time I tried Maple Scones was when my husband bought one from a coffee shop. It looked to me like a dry, old, biscuit of some sort that could only be consumed with a big glass of water to wash it down. I ate it and the flavor was pretty good. Yes, it was dry, but I liked the flavor of the maple on the glaze. Maybe the glaze could have topped anything and I would have liked it.
One day I woke up at 5:30 am and hit the gym. I was proud I was motivated to get up that early on a Saturday. In fact, I was so proud of myself, that after the workout I hopped in my car and drove 20 minutes 2 towns over just to hit a coffee shop and buy not one, but TWO maple scones. I sat in the parking lot and ate one before I got home to hide the truth that I’m a glutton when it comes to starchy sweet foods.
I came home and my husband, Bill, asked how my workout was and if I felt great getting it over early starting the day fresh. I answered that it was so good, so very good, that I treated myself to a maple scone. Hmmm, was all he said.
Here’s the thing with the scones I purchased, it’s not something that you can save for too long. It got very dry and crumbly rather quickly. I couldn’t eat the second one I saved for later. It was hard, dry, and not worth it. Maybe the coffee I ordered earlier made it easier to wash down and masked the fact it was still a dry biscuit with maple flavored icing.
One morning I craved a fresh Maple Scone and I was determined to create a recipe that would produce a deliciously textured, flavorful, and moist Maple Scone. I had real maple syrup, flour, baking powder, heavy cream, butter, brown sugar, oats, and salt. How hard could it be to create an incredible recipe? How bad could it be to combine all of these ingredients? What’s the worst that could happen? I wanted easy. I didn’t want to use a food processor or mixer or anything but a bowl, a fork and/or my hands, and a spatula.
My goal was to create a recipe that had a crusty texture on the outside, but moist on the inside. Most importantly, it had to be delicious the next day – if they lasted that long. I can tell you that this week I baked 3 batches of these Maple Scones and I had to hide one because they were eaten as soon as they were cooled and glazed. I wanted to prove it was good and moist the next day if placed in a covered container.
I took out some of the flour and replaced it with quick oats. Using quick oats was great because they are broken up more than whole oats. I also used the quick oats instead of flour to ‘dust’ the counter when turning out the dough. It did its job by coating the dough just enough to prevent it sticking when patting it down. The result is a Maple Scone with texture from the oats, nutty flavor without the addition of nuts, moistness from the cream, and delicious flavor from the real maple syrup. On top of that, it uses simple ingredients without the need of special equipment or specialty flours.
Combine the dry ingredients with a whisk, a fork, or your hand. I used a fork. Then toss in the cubed butter.
Using a fork, a pastry cutter, or your fingers, mash the butter into the flour until it is mostly incorporated. This takes less than a minute.
Add the wet ingredients and mix until combined. You will end up with a sticky, shaggy dough. I found the best way to pat down, cut, and transfer the dough is to use parchment paper. Cut a piece of parchment to cover the size of your baking sheet. To keep it from moving, add a few drops of water on top of the counter and then place parchment on top. This ‘sticks’ it to the counter. Scatter the oats over it, turn out the dough onto oats, flip, pat down, cut and slightly separate. Then pick up the parchment by the edges and just place on a baking sheet. I have to warn you, this dough is moist and a dough scraper comes in handy. You may need a little more oats to coat. I found that as sticky as the dough was, I was still able to move them by using my scraper (or spatula) and my hands.
If you like, you can split the dough in half and make two 1″ thick rounds and cut each into 6 pieces. You may find it easier to line the baking sheet with parchment and roll and pat each half on the counter scattered with the oats. Do what you find is easier for you.
Also, this recipe can be halved. If you are making half a recipe to satisfy your craving, you can use a toaster oven. I found that using my toaster oven cuts the baking time to 18 – 22 minutes.
I have to say, these are amazing. I am so proud of this recipe. The texture is just dry enough on the outside to give it a crunch and moist inside that you don’t need a bottle of water to wash it down. And the icing? Well, the icing is delicious. But, how can you go wrong with maple and cream? I use 1 cup of confectioners’ sugar with 2 tablespoons each of real maple syrup and cream. Add a little more cream if you want a thinner icing. Spread on top of cooled scone and enjoy.
This is not only delicious, but you know what’s going in them. All fresh. No preservatives. No unpronounceable ingredients. And it’s cheaper to make at home! This takes around 5 minutes to prepare and about 25 minutes to bake. You. Are. Welcome. Enjoy!
- 2 1/2 cups flour
- 1/2 cup quick oats plus additional 1/4 cup or more for rolling
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter cubed
- 1 cup heavy cream
- 1/2 cup real maple syrup
- 1 cup confectioners' sugar
- 2 tablespoons real maple syrup
- 2 tablespoon heavy cream or milk plus more if needed
- 1/8 teaspoon fine salt
Preheat oven 375 degrees.
Whisk together the flour, 1/2 cup quick oats, brown sugar, baking powder, and salt.
Add butter and using a fork, pastry cutter, or your fingers, mix until butter is mostly incorporated.
Add the wet ingredients and stir until just combined. You will have a shaggy, wet dough.
Place a piece of parchment the size of your baking sheet on the counter. To keep it from moving, add a few drops of water on top of counter and then place parchment on top. This 'sticks' it to the counter.
Sprinkle parchment with 1/4 cup quick oats. Use a little more, if needed.
Turn out dough onto scattered oats.
Turn out the dough onto oats, flip, pat down into 1" thick round, cut into 8 wedges, and slightly separate. Then pick up the parchment by the edges and place on a baking sheet.
To make smaller scones:
Divide dough in half. Pat down each half into a 1" thick round and cut into 6 wedges.
Transfer onto parchment lined baking sheet and bake for 20 - 25 minutes.
Make glaze by combining confectioners' sugar and salt with maple syrup and cream. Whisk until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones to cover tops.
If halving this recipe, you can use a toaster oven to bake. I use mine all the time and split the dough into 2 rounds and cut them each into 6 triangles. When I baked in my toaster oven, the time was 18 - 22 minutes.