Scones and coffee are a perfect pairing. For some reason, having a scone makes me feel refined, and feels lighter than having a traditional fat laden pastry. Not that these are super healthy, but making these maple oat scones from scratch with oats and whole-wheat flour, they are definitely better for you than a traditional, store bought option. Another great perk of this recipe? It’s all done in the food processor, so it’s a super easy clean up!
For maple oat scones:
- 1 ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ½ heaping cup rolled oats + additional for sprinkling on top
- 1 tbs baking powder
- 1 tbs granulated sugar
- 2 sticks cold, salted butter diced into cubes
- 2 tbs Greek yogurt
- 2 tbs milk
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 2 large eggs beaten + 1 additional beaten egg for egg wash
For Glaze:
- ½ heaping cup of powdered sugar
- ½ tsp water
- ½ tsp vanilla
- 2 tbs pure maple syrup
Start by preheating the oven to 400 degrees. Combine the flours, baking powder, and sugar in the bowl of a food processor, and pulse to combine. Add in the oats next and pulse just to mix them in, but not break them down too much. Next add in the cold, cubed butter and pulse until butter is cut into dry ingredients and is strewn throughout the mixture in pea size pieces.
Combine all the wet ingredients (only 2 of the eggs) in a separate bowl and mix well. Add the wet ingredients into the dry in a slow and steady stream, pulsing the food processor as you go to create a sticky dough. You just want to continue pulsing until a sticky dough is formed. Do not over mix.
Dump the dough out onto a well-floured surface and be sure all ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or scalloped edge cutter (I used the scalloped edge) and place on a baking sheet lined with parchment paper.
NOTE: If you aren’t going to bake them right away or have to bake one cookie sheet of them at a time, put the rolled out and cut scones on a cookie sheet in the fridge. This way they will be ready to bake when you’re ready, and the butter will stay cold, creating a flaky scone.
Brush the tops with egg wash. Bake for 15-17 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup, water and vanilla. If it is too thick, add a touch more syrup or water. When the scones are done, cool for 5 minutes and drizzle each scone with some of the glaze. Immediately sprinkle with oats so they stick to the glaze. Enjoy!