Restaurant-Quality Maple Oatmeal Scones

Restaurant-Quality Maple Oatmeal Scones

65
MARBALET 45

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

Ingredients

38 m {{adjustedServings}} servings 167 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  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

65
  1. 78 Ratings

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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 dou...

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 ...

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 n...