Breakfast/ Snacks and Appetizers/ Sweets

Irish Oatmeal Maple Glazed Scones

This year I wanted to bypass the green food coloring and make something a little subtler for St. Patrick’s Day. I made Oatmeal Maple Glazed Scones. Although scones apparently 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 way too much butter (1lb!!!) to be practical for everyday (healthy) use. So I adjusted. 

Toasted oats

To give my scones a richer flavor, I toasted the oats before using them. Thank goodness for my trusty toaster oven!

Ingredients in food processor

Then I mixed up the dry ingredients and added the butter until it resembled sand. Then I added the wet ingredients to form a dough. Okay – I am going to go off topic now, and make a confession. This was the first time I ever used a food processor. I know, it’s crazy right? It’s been sitting in my pantry for 5 years (it was actually Hubby’s before we moved in together – he had never used it either), and I never used it, using other tools instead. I’m not sure why I never used it, but you know what? It wasn’t scary, and it didn’t explode in my face or turn my recipe into a pile of garbage. I may even use it again. Now back to the scones.

Dough round

Then I make the dough into a circle and cut it into wedges to bake. 

Cut scones

When they come out of the oven, you will have to let them cool a little bit before you glaze them, or the glaze will melt and run right off. 

cooked scones

 Then 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.

Glazed scones

plated scone

The calories on these are still a little high to be eating these scones as a snack every day, but imagine how much higher they would have been on the scones that used a whole pound of butter!

Irish Oatmeal Maple Glazed Scones
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
These scones are full of toasted oatmeal, with just enough sweet maple flavor to make the delicious.
Servings: 8
Author: Carissa Serink
For the Scones
  • 1 1/2 cups old fashioned rolled oats see note
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pieces stick butter cut into 8
  • 1 cup sourdough starter see note
  • 1/3 cup milk
  • 1/3 cup maple syrup
For the glaze
  • 1/3 cup maple syrup
  • 1/3 cup icing sugar
  1. Heat oven to 350°F. Spread oats onto a baking sheet. Toast oats until fragrant and just lightly browned, about 10 minutes.
  2. 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.
  3. 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.
  4. 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
  1. While scones are baking, whisk icing sugar into maple syrup, adding more icing sugar if needed to reach desired consistency. Allow scones to cool 5-10 minutes before glazing, then drizzle glaze over scones and top each scones with oats, if desired.
Recipe Notes
Don't try to use instant oats or steel cut oats here.
If you don't have sourdough starter, replace with sour cream or greek yogurt


Oatmeal maple glazed scone nutrition info

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1 Comment

  • Reply
    March 20, 2014 at 4:19 PM

    i’m sold! need to try! XO

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