Maple Oat Nut Scones
Prep time
Cook time
Total time
Serves: 8
For the scones:
  • 3½ cups (437.5 grams) all-purpose flour
  • ¾ cup (70 grams) quick-cooking oats
  • ½ cup (55 grams) walnuts, finely chopped
  • 3 tablespoons dark brown sugar
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, diced into cubes
  • 1 cup buttermilk
  • 1 egg
  • ½ cup pure maple syrup
For the glaze:
  • 4 cups (400 grams) powdered sugar
  • ½ cup pure maple syrup
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
For the scones:
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, mix together the flour, oats, walnuts, brown sugar, baking powder, and salt. With a pastry cutter or fork, cut the butter into the dry mixture until the butter is the size of peas.
  3. In a small mixing bowl or large liquid measuring cup, mix together the buttermilk, maple syrup, and egg until smooth. Pour the wet mixture into the dry mixture, and slowly mix the ingredients together until just incorporated - do not overmix. If the dough is too sticky, add more flour, one tablespoon at a time, but no more than ½ cup.
  4. Pat or roll out the dough on a floured surface to form a disc about 1 inch thick. Cover the dough with plastic wrap, then chill the dough in the freezer for 20 minutes or until firm.
  5. Evenly slice the dough into 8 wedges. Transfer the scones to a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, until they're cooked through. Cool on a wired rack for at least 20 minutes before glazing.
For the glaze:
  1. With an electric mixer, mix together all the ingredients until smooth on medium speed, about 5 minutes. Stop occasionally to scrape down the sides of the bowl. Pipe or spoon over warm scones.
Recipe by Sprig and Flours at