Restaurant-Quality Maple Oatmeal Scones Recipe - Allrecipes.com
Restaurant-Quality Maple Oatmeal Scones Recipe
  • READY IN 38 mins

Restaurant-Quality Maple Oatmeal Scones

Recipe by  

"Great with a cup of coffee or tea or anytime! You may substitute chopped dried pears for the dried cherries if you wish."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    18 mins
  • READY IN

    38 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.
  2. In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
  3. In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.
  4. Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.
  5. Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
  6. Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2006

WOW!!! These are so yummy. I must say it's a very good recipe. Though I did a couple of things. First, my family doesn't care for currents so I omitted them. Secondly, I only formed into one dough into a large cirlce rather then what was called for. I cut it into 8 pieces. Finally, I brushed the tops with the remaining bit of buttermilk that I had and put regualar granulated sugar on the top. When they were done I made a glaze from 1c. Powedered Sugar, 2T. Real Maple Syrup and A little vanilla and maple extracts. Drizzled this on the cooled scones and it was amazing. They tasted just like the ones that the restaurant I used to work at served. I really must say these are great. I had used another and this recipe I was very happy with. The whole family ate them up. Thank you very much for haring this recipe.

 
Most Helpful Critical Review
Jun 04, 2003

This was a very sticky and unmanagable dough even after adding extra flour to it, I would not use this recipe again.

 
Sep 16, 2003

These were really good, however, I thought that baking them at 425 deg. seemed high compared to a lot of other scone recipes I've seen, so (fortunately) I decided to bake them at 375 deg. Even though I only baked them for 15 minutes, they were still overly brown on the bottom, and a few actually burned on the bottom. My oven temperature is usually right on with recipes' baking temp. & time, so I was surprised that these were supposed to bake at 50 deg. higher than I baked them at, yet for the same time as I baked mine. Next time, I'll decrease the baking time further (perhaps 12 or 13 minutes at 375). I used dried cranberries. I was puzzled by the reference to "dried pears" in Step 4 of the recipe since they weren't mentioned as possible ingredients.

 
Nov 15, 2005

Very good! My first scone-making experience and they turned out softer and more tender than ones I've bought from stores. They were crunchy on top because of the sugar(I used the unprocessed natural sugar, so it was a lot more coarse, giving it a very pretty look!). I replaced one cup of the flour with whole wheat pastry flour. My food processor never got the mixture to look coarse or grainy, but more like very fine sand. I love the subtle maple flavor. The only thing I didn't love was the dried cherries...they tasted sort of like raisins after baking. I tasted them before I put them in the batter, and they were good, so I would probably leave them out next time.

 
Feb 01, 2004

If you want a good recipe look farther. If you want an EXCELLANT scone stop right here. I used dried cranberries in place of the cherries. and viola! Get ready to enjoy the applause!!

 
Oct 26, 2005

I loved this recipe! I did not add the fruit. I used a large scoop and did not roll out the dough. I reduced the heat to 375 degrees F, because I did not roll them out, and cooked for 20 min. I did not add anything to the top. I used salted butter and omitted the extra salt. Wonderful texture. Will make many more times. Would also be great with a maple glaze over the top. Thank you for this recipe.

 
Dec 15, 2005

Adding pecans or walnuts would make this similar to the old-style Starbuck's maple-oat scone that I loved so much!

 
Sep 16, 2003

I am not sure about the kids because they are in that picky stage, but I think these turned out great. I substituted about 1 cup of chopped walnuts in place of the dried cherries. These were terrific. I am thinking of topping them with a maple glaze drizzled over them.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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