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Maple Oat Nut Scones

These scones are a perfect pair to your morning or afternoon coffee. They are reminiscent of the ones you may find at your local (chain) coffee shop, but more tender, more flavor and a cinch to make. A wonderful treat to share with friends and family!

Course Breakfast
Keyword maple nut, scones
Servings 8 scones
Author Christina Shoup



  • cup rolled oats
  • ½ cup walnuts, chopped
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tbsp brown sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup cold unsalted butter, diced
  • ½ cup cold heavy cream
  • ½ cup maple syrup


  • ½ cup brown sugar
  • 5 tbsp whole milk
  • 3 tbsp unsalted butter
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 cup powdered sugar, sifted or whisked free of lumps


  1. Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.

  2. In a large bowl combine oats, nuts, both flours, brown sugar, baking powder, baking soda and salt.

  3. Add cold butter and rub with fingertips until butter is coated with flour and the mixture resembles coarse meal.

  4. In a measuring cup, combine heavy cream and maple syrup and add to flour mixture. Using a wooden spoon or spatula, fold mixture just until dough comes together.

  5. Dump the dough on a lightly floured board and gently knead a few times. Using floured hands, shape into a circle, about 8 inches in diameter. Using a knife or a pizza cutter, cut dough into 8 wedges. Transfer wedges to a baking sheet and bake until golden, about 20 minutes. Cool on a baking rack while you prepare the glaze.


  1. In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.

  2. Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.

  3. While glaze is still warm, drizzle over scones. Sprinkle with additional chopped nuts, if desired.