This Oat and Maple Scones recipe is one for the fans of not-so-sweet breakfast treats. Sweetened primarily with maple syrup (and just a touch of brown sugar), these scones are delightful and downright cozy.

Overhead photo of 6 baked Oat and Maple Scones on a parchment-lined baking sheet.

In spite of the deluge of maple recipes that seemingly take over the interwebs every fall, maple syrup really is a late winter/early spring seasonal ingredient. And these oat and maple scones?

Well, this recipe has been hanging by a thread on my ever-growing list of things to make since last April. I had plenty of maple syrup leftover from our Vermont trip the previous fall but somehow, I never got around to making them.

Oat and Maple Scones on a parchment-lined baking sheet. From this angle you can see the flaky layers on the sides of the scones.

Of course, I could have just made them any time in the past 11 months but sometimes I get this mental block about using ingredients that are out-of-season. Like, it’s wrong somehow. Blueberries? Major seasonal ingredient.

This, however, didn’t preclude the use of said maple syrup on plenty of pancakes (or on these sweet potatoes) since last spring but you get what I mean. (I hope.)

Anyway, these scones are amazingly delicious! The whole wheat flour adds an extra layer of flavor to them in the form of a little nuttiness. And the butter…oh the butter!  Nearly 3/4 cup butter for 8 scones – not hip-friendly but so, so good.

Overhead photo of one of the Oat and Maple Scones on a parchment-lined baking sheet.

These oat and maple syrup scones aren’t sweet scones by any stretch but you can pull out just enough of the maple to know the intention of the recipe. The tops will turn out super craggy and crunchy and to me, that’s always, always the best part of a scone.

And as for the extra batch that I made and froze? I don’t see them lasting through next week.

Overhead photo of one of the Oat and Maple Scones on a parchment-lined baking sheet.

Oat and Maple Scones Recipe

Yield: 8 large scones
Prep Time: 15 minutes
Bake Time: 23 minutes
Total Time: 38 minutes

Oat and Maple Scones are a cozy and homey combination of old-fashioned oats, whole wheat flour, and maple syrup, which acts as the primary sweetener in the recipe. They turn out perfectly buttery and flaky, just as you want from a scone, and go perfectly with a hot cup of coffee or a spot of tea.


  • 260 grams all-purpose flour, plus extra for dusting surface
  • 80 grams whole wheat flour
  • 35 grams old-fashioned oats
  • ½ tsp cinnamon
  • 1 very heaping tbsp baking powder
  • 1 very heaping tbsp light brown sugar
  • ½ tsp table salt
  • 11 ½ tbsp (just shy of ¾ cup) cold unsalted butter, cut into pieces
  • ¼ cup maple syrup
  • ¼ cup milk or buttermilk
  • 1 tsp pure vanilla extract
  • 1 egg, beaten with 1 tbsp water (for egg wash)


  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Weigh the flours and oats in a large bowl set on top of a zeroed-out kitchen scale, zeroing out the scale after each ingredient addition. Whisk in the baking powder, brown sugar, and salt. Cut in the butter with a pastry blender, two knives, or your fingers. 
  3. In a 1-cup liquid measuring cup, whisk the maple syrup, buttermilk, and vanilla together and stir the wet mixture into the dry ingredients just until a dough begins to form. If the dough seems really dry, add some extra buttermilk, but only enough to get the dough to come together.
  4. Transfer the dough to a lightly-floured work surface and work it into a disc about 1 ¼-inch high with your hands or a rolling pin. Cut out the dough into desired shapes with biscuit or cookie cutters or a knife. (I went the way of using my stainless dough scraper and simply cut out squares so I wouldn't have re-roll the scraps.) Place the scones on the prepared baking sheet and brush the tops with the egg wash. Before you brush with egg wash, you can freeze them on the baking sheet then transfer the scones to a plastic zipper bag.
  5. Bake for 20 to 25 minutes, until they are golden brown. These scones are best served fresh from the oven but they are still pretty great reheated at 300° F for a few minutes even 3-4 days later. If baking frozen scones, add 2 to 3 minutes to the baking time.


adapted from Breakfast Lunch, Tea: The Many Little Meals of Rose Bakery via Smitten Kitchen

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Leave a Comment

  • March 8, 2013 at 10:36 AM

    Perfect for Maple Season!..and this weekend.

  • March 8, 2013 at 2:18 PM

    Love these! If I’d read your post earlier I might have whipped up a batch for this cold, snowy morning…