Whole grain maple oat scones are lightly sweetened and topped with maple frosting, just like the ones in our favorite coffee house. This recipe makes scones that are moist and delicious – with or without the coffee! Find more tasty sweet and savory breads like this on our Best Bread Recipes page.
I’ve been making these moist and delicious maple oat scones for years, ever since tasting the classic Starbucks scone. I like to think of my recipe as like a healthier version of a maple bar – not fried, less sugar, and all whole grains, but with all that maple flavor goodness.
Other maple-sweetened breads:
I’m calling these maple oat scones ‘inspired’ though, because I don’t add nuts like the Starbucks version – I prefer them plain and simple to let the all that maple flavor shine through. Of course, if you wanted to add nuts to be more like the original, no one is going to stop you – in fact 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, now is not the time to try and figure out the odd way taste buds work, instead let’s talk about these scones!
Frosted Maple Oat Scones
I’m pretty sure most of you would agree with me that moist scones are the best scones – no dry, crumbly scones, thank you very much. Of course we’re not looking for cake, though, so I’m happy to tell you that these maple oat scones strike the perfect balance between moist and scone-like, even though they are made with 100% whole wheat pastry flour as well as the oats.
Both the scone and the frosting contain pure maple syrup, but the scone itself is not all that sweet. In fact there’s only one tablespoon of sugar and 1/4 cup of maple syrup in the scones themselves. It’s really the maple-bar-like frosting that adds most of the rich sweetness that makes me think of that maple bar.
You can, of course skip the frosting, and go with either a dusting of sugar before baking or brush on pure maple syrup while the scones are still warm from the oven. I’ve done the maple-wash and it’s a different experience, obviously, but still good!
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 they’re much better than simply leaving them at room temperature or refrigerating them. (Tip: freezing shortly after baking, whether it’s scones, muffins, cookies, or breads, is how to keep most baked goods the best.)
So, do you feel like scones yet?
Click the arrow for the full printable Maple Oat Scones recipe!
Subscribe to Organize, Plan, Cook & Beautify Your Home with Free Printables