Another six weeks or so and sugaring season will begin in Vermont. In honor of Vermont maple syrup I decided to make a batch of Maple Oat Scones. I love these simple tasty scones because the sweetness all comes from maple syrup not cane sugar. They aren’t too sweet yet have a delicious maple flavor. They go perfectly with your morning cup of tea.M
Maple Oat Scones
1 ¾ cup flour
1 ½ cup old fashioned rolled oats
2 tsp. baking powder
10 Tbsp. Butter
1/3 cup heavy cream
¼ cup maple syrup
1 large egg, slightly beaten
½ cup chopped walnuts (optional)
Preheat your oven to 425 degrees. While your oven is preheating combine the flour, oats and baking powder in a large bowl. Mix the dry ingredients well. Next use a pastry blender to cut the butter into the dry ingredients. Mix the butter into the dry ingredients until it is the size of peas. Stir in the cream, the beaten egg and maple syrup, mix until well combined. Add the walnuts.
Turn the dough onto an unfloured work surface and shape into a eight inch round about 1 inch thick. When I make scones I like to use my mini scone pan. It makes scones about half the size of a normal scone.
Lightly spray the scone pan with oil before adding the batter. Bake the scones until lightly browned, about 15-18 minutes. Remove to a wire rack to cool.
Combine 1 Tbsp. melted butter, 2 Tbsp. Maple syrup, 1 Tbsp. Heavy cream and 1 cup of confectioner’s sugar in a small bowl. Whisk the ingredients together until smooth and lump free. Drizzle the cooled scones with the maple glaze and serve.
If you plan to freeze some of the scones, do not drizzle with the maple glaze. I plan to enjoy these maple oat scones with my tea and remember our neighbors’ sugar house back in Vermont.