So much better than a bowl of oatmeal.
I’m not a huge fan of a bowl of oatmeal for breakfast. It’s ok but not something I get overly excited about. However, oatmeal cookies are something I do enjoy. The interesting thing is that my husband is the opposite. He likes oatmeal for breakfast but doesn’t like oatmeal cookies. I’m guessing something is wrong with him. 😉 Maybe these scones would bring him to the good side. I know that my kids and I found them to be delicious. I may need to make a batch when we’re all home and see what he thinks.
The original post from March 2013
Scones are one of the most often requested breakfast treats in our house. On a weekend morning, they are both a treat and a simple item to make. As opposed to cinnamon rolls or bagels, which require kneading and rising, scones are made simply with a little mixing and baking. For this minimal effort, we receive a delicious baked good.
Typically when I make scones I make two varieties: chocolate chip for the kids and blueberry/white chocolate scones for my husband and me. However, the other weekend I decided to try something new. With just two of the kids and myself at home, I decided to make a single batch that all of us would like. As we all like oatmeal cookies and maple syrup, this recipe seemed like a guaranteed success.
The results? We did enjoy these scones, and their nice maple flavor. However, it does seem that our current favorites have kept their number one spot, with maple oatmeal taking a close second.
You can make these scones plain, as displayed above. For a moister scone, topping each with maple glaze is a nice addition.
- SCONE
- 2 cups all-purpose flour
- 1/2 cup whole oats
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter
- 1/2 cup pecans, chopped
- 1 egg
- 2 tablespoons maple syrup
- 1/2 cup buttermilk
- sugar
- GLAZE
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- Milk
- SCONE
- Preheat oven to 375.
- In a large bowl, combine flour, oats, sugar, baking powder, and salt.
- Cut butter into smaller pieces and add to bowl. Blend with a pastry blender or two forks until the butter is the size of peas.
- Stir in pecans.
- In a small bowl or large liquid measuring cup, whisk together egg, maple syrup, and buttermilk. Slowly add to dry ingredients, stirring to combine.
- Transfer dough to a floured work surface, and pat into a 8-10 inch circle.
- Cut into 8 wedges, sprinkle each with sugar, and transfer to a parchment paper-lined baking sheet.
- Bake for 18-20 minutes or until bottoms are golden.
- Transfer to a baking rack and allow to cool slightly.
- GLAZE
- Combine powdered sugar and maple syrup in a small bowl.
- Add milk 1 teaspoon at a time until the glaze has reached the desired consistency.
- Drizzle maple glaze on scones.
