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You are here: Home / Breakfast and Brunch / Irish Oatmeal Maple Glazed Scones

Irish Oatmeal Maple Glazed Scones

Modified: May 22, 2023 · Published: Mar 14, 2014 by Carissa · This post may contain affiliate links · 4 Comments

These oatmeal maple glazed scones are packed with oatmeal and the maple syrup gives them just enough sweetness to make them delicious.

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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. 

Toasted oats

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!

Ingredients in food processor

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.

Dough round

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. 

cooked scones

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

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
Irish Oatmeal Maple Glazed Scone

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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.

Carissa Serink

Irish Oatmeal Maple Glazed Scones

4.67 from 3 votes
Irish Oatmeal Maple Glazed Scone cropped
These scones are full of toasted oatmeal, with just enough sweet maple flavor to make the delicious.
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Servings: 8
Course: Breakfast, Dessert
Cuisine: British, irish, scottish
Calories: 331
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
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Ingredients Method Nutrition Notes

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
instacartGet Recipe Ingredients

Instructions
 

  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 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.

Nutrition

Calories: 331kcalCarbohydrates: 47gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 314mgPotassium: 170mgFiber: 3gSugar: 23gVitamin A: 389IUCalcium: 134mgIron: 1mg

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

Tried this recipe?

Let us know how it was!
Irish Oatmeal Maple Glazed Scone pinterest
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Comments

    4.67 from 3 votes (1 rating without comment)

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    Recipe Rating




  1. emi says

    March 20, 2014 at 4:19 pm

    i'm sold! need to try! XO

    welltraveledwife.com

    Reply
  2. Jenée says

    December 30, 2020 at 10:02 am

    5 stars
    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

    Reply
    • Anne says

      July 29, 2024 at 12:33 pm

      4 stars
      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.

      Reply
      • Carissa says

        July 29, 2024 at 12:44 pm

        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.

        Reply

Hi, I'm Carissa!

I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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