These oatmeal maple glazed scones are packed with oatmeal and the maple syrup gives them just enough sweetness to make them delicious.
This year I wanted to bypass the green food coloring and make something a little more subtle for St. Patrick's Day. I made Oatmeal Maple Glazed Scones. Although scones originated in Scotland, they are commonly served in Ireland, as well as England.
I have made scones many times before, often using a recipe that has a whole pound of butter, which I find to be a little impractical for everyday (healthy) use. So I adjusted the recipe.
How to make Irish Oatmeal Maple Glazed Scones:
To give my scones a richer flavor, I toasted the oats before using them. Thank goodness for my trusty multicooker!
Then I mixed up the dry ingredients in my food processor and added the butter until it resembled sand. Then I added the wet ingredients to form a dough.
When I make scones, I like to form the dough into a circle and cut it into wedges to bake. I find this easier than cutting the dough into circles to make round scones because there is less waste that way.
While you're waiting for the scones to bake, go ahead and make the glaze. It is a simple mixture of maple syrup and powdered sugar. The more powdered sugar you add, the thicker the glaze will be (and the sweeter).
When the scones come out of the oven, you must let them cool a little before you glaze them, or the glaze will melt and run right off.
Drizzle the glaze over the scones and sprinkle with some leftover toasted oats. You can either let the glaze harden up a bit, or eat one right away when it's still warm and the glaze is still dripping. Yum! But definitely let the glaze harden before storing them in an airtight container. They freeze well too.
Irish Oatmeal Maple Glazed Scones Ingredients:
- old fashioned rolled oats see note
- Whole wheat flour: or replace with an equal amount of more all-purpose flour if desired.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Sourdough starter discard or Greek yogurt (use plain or vanilla flavored)
- Milk
- Maple syrup
- Powdered sugar
Want more biscuit and scone recipes?
Irish Oatmeal Maple Glazed Scones Nutrition Notes:
The nutrition information in the recipe below uses low-fat plain Greek yogurt and 1% milk for the calculations. Using different yogurt and/or milk will alter the nutrition information slightly.
The calories in these scones are a little high to be eating these scones as a snack every day, and they are quite high in saturated fat.
Irish Oatmeal Maple Glazed Scones
Ingredients
For the Scones
- 1 ½ cups old fashioned rolled oats see note
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter cut into 8 pieces
- 1 cup Greek yogurt (plain or vanilla flavored) or sourdough starter discard
- ⅓ cup milk
- ⅓ cup maple syrup
For the glaze
- ⅓ cup maple syrup
- ⅓ cup powdered sugar
Instructions
- Heat oven to 350°F. Spread oats onto a baking sheet. Toast oats until fragrant and just lightly browned, about 10 minutes.
- Increase oven temperature to 400°F. Line a baking sheet with parchment paper. Add flour, salt, baking powder and baking soda to a food processor and pulse to combine. Add butter and pulse until the mixture resembles dry sand. Add the oats.
- Whisk sourdough starter, milk and maple syrup together. Pour into food processor and pulse until a dough is formed, being careful not to over process.
- Remove dough and place onto a work surface that is lightly floured or sprinkled with oats. Form the dough into a circle that is roughly 1" thick. Cut into wedges and place on prepared baking sheet. Bake for 12-16 minutes.
For the glaze
- While the scones are baking, whisk the powdered sugar into maple syrup, adding more powdered sugar if needed to reach desired consistency. Allow the scones to cool for 5-10 minutes before glazing. Drizzle the glaze over the scones and top each scone with oats, if desired.
Notes
If you don't have sourdough starter, replace with sour cream or greek yogurt
Nutrition
emi says
i'm sold! need to try! XO
welltraveledwife.com
Jenée says
I love this recipe!! The toasted oats and ingredients are excellent! I had some zucchini that I needed to use so I just adjusted the dry ingredients by 1/2c (and added a bit more baking powder) they turned out beautiful
Thanks for posting this excellent recipe!
Ps I made clotted cream and will be making my favorite maple butter for a topping later today!! Thanks again
Anne says
These just came out of the oven and smell delish. But the wt/dry ratio seemed off - the dough was very wet and I had to add more flour. I will rate the recipe after tasting.
Carissa says
It's been quite some time since I made this recipe, but I definitely don't recall the dough to be wet, in fact I think it's typically on the drier side for me, as can be seen in the photos. However, the hydration of baking recipes including breads and quick breads like this one can vary quite a bit depending on the climate (humidity) and the ingredients that you're using. Increasing the flour to some extent should definitely work out if you found the dough to be very wet.