Whole grain maple-oat scones, lightly sweetened and topped with maple frosting, are moist and delicious – with or without coffee!
I’ve been making these moist and delicious maple-oat scones for years, ever since tasting the classic Starbucks scone. I’m calling these ‘inspired’ though, because I don’t add nuts – I like them plain and simple to let the maple-goodness shine through. Of course, if you wanted to add nuts, no one is going to stop you – in fact I think I have a couple times…I just like them better without.
Which is weird, now that I think about it, because I’m usually the one wanting nuts in cookies, brownies, and other goodies. Oh, well – I’m not going to take time to try and figure out the odd way my taste buds work, let’s talk about these scones!
I like my scones moist – no dry, crumbly scones for me. Of course I’m not looking for cake here, so I’m happy to say I think these maple-oat scones strike the perfect balance between moist and scone-like, even though they are made with 100% whole wheat pastry flour.
Both the scone and the frosting contain pure maple syrup, but the scone itself is not all that sweet. Oh, no – it’s the frosting that adds the rich sweetness that make these perfect to go along with coffee or tea.
As with most scone recipes, they should be eaten shortly after baking for the best texture and flavor. If you do have any left over you can freeze them with pretty good success – they won’t be just like fresh, but I think they’re way better than leaving them at room temperature. Of course, I find that to be the case with most baked goods.
So, feel like scones yet?