Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Toasted Oat and Maple Scones
These hearty scones get deep, sweet flavor by coating rolled oats in maple syrup before toasting them, resulting in amplified nuttiness and crunch. Processing a portion of the oat mixture with the other dry ingredients distributes the flavor and texture through every bite, while freshly grated nutmeg adds warmth and spice. To balance maple’s sweeter notes, tangy buttermilk moistens and binds the dough and helps thin the simple powdered-sugar glaze. The darker the maple syrup, the better the scones will taste. We recommend seeking out either “dark” or “very dark” syrup for the boldest, richest flavor. If you need to pack or transport the scones, wait for 30 minutes or so to allow the glaze to fully set. These are best the day they’re baked, but stored in an airtight container, extras will keep for up to two days.
8
scones
Tip
Don’t bake immediately after cutting the dough into wedges. The scones need at least 15 minutes of chilling first, otherwise they tend to spread a lot and lose their shape in the oven.
1¼ hours
(45 minutes active)
For the scones
-
150
grams (1½ cups) old-fashioned rolled oats
Directions
-
01Heat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the oats with ¼ cup maple syrup until evenly coated. Distribute in an even layer on the baking sheet; reserve the bowl. Bake until golden brown, 7 to 8 minutes, stirring once halfway through. Cool on a wire rack for 10 minutes, then transfer to a small bowl; reserve the baking sheet and parchment. Increase the oven to 450°F.
Reviews
March 30, 2026
Moist scones, really!
These scones were moist and delicious. I made and froze the scones the day before baking so that they would be ready for breakfast. I am not much of a morning person.
I substituted Cup-for-Cup flour to make them gluten-free so I could share them with a GF friend—and replaced the nutmeg with cardamom.
I make and keep maple-toasted old-fashioned oats for my morning yogurt. I also prefer adding them to my Caesar salad rather than using them as croutons or on other things that need crunch. I was thrilled to see it in the scone recipe.
I like dried fruit in my scones. I added a handful of dried apricots, whirled them in the food processor I'd already used, and added them while kneading the dough. I cut the scone dough into wedges on parchment, transferred them to a plate with the parchment, and froze them for about 4 hours. Then put them into a freezer container. The next morning, I popped one into my Breville oven after letting it sit out on the counter for an hour, then baked it at 390 for 15 minutes. Instead of making the icing, I whipped maple syrup with creamed cheese to try with the scones, which was delicious, but the scones were perfect naked. I forgot to put the oats on top of the scones. I will brush some half-and-half on top to see if I can get a shiny finish on the scone and try pressing oats on top, since I forgot.
These will be a staple in my freezer from now on. These may be the best GF baked items I have ever made.
February 5, 2026
Lovely flavor
We loved the bonus of the crumbly top from the oats and maple syrup. The hint of nutmeg is great. For freshly grated nutmeg, would suggest reducing it to less than 1/4 teaspoon in the frosting.
January 4, 2026
Delicious scones
A perfect breakfast food. The toasted oats and nutmeg (plus the extra salted butter!) gave these loads of flavor and a great texture.
December 27, 2025
Amazing
Made for Christmas breakfast, everyone ate two ad many people wanted to recipe. Moist, flakey and not overly sweet.
November 28, 2024
Wonderful Scones
This has become our families go to recipe for scones. Super easy to make, although you do need a good amount of time to make them, they are well worth it. The toasted oats add a nutty crunchiness to the scones and the touch of nutmeg in the scones and the glaze works perfectly to give the scones a warm undertone of spice.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
