Starbucks Inspired Frosted Maple Oat Scones
Whole grain maple oat scones, lightly sweetened and topped with maple frosting, are moist and delicious – with or without coffee!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8-12 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 2-1/4 cups whole wheat pastry flour (or white whole wheat flour)
- 1/2 cup whole rolled oats
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into small pieces
- 1/4 cup buttermilk (milk + 1 tsp. vinegar works)
- 2 eggs
- 1/2 cup pure maple syrup, divided
- 1 to 1-1/4 cups powdered sugar*
- Heat oven to 400 degrees. Line a large baking sheet with parchment or silicone liner.
- Add the first 5 ingredients to the bowl of a mixer and stir. Cut in the butter pieces until small pea-sized pieces form.
- In a 1 cup measuring glass, pour the buttermilk and 1/4 cup of the maple syrup and then whisk in the eggs with a fork until beaten. Add this to the flour mixture and stir just until blended (the dough will be sticky still).
- Turn out onto a floured surface and gently pat into a circle with floured hands (be careful not to overwork the dough – just pat it all into a circle shape, about 1-1/2 inches thick).
- At this point decide between 8 large scones or 12 smaller scones (the smaller scones are pictured here): for 8 scones, divide large circle into 8 triangles, separate them and place a couple inches apart on prepared baking sheet; for 12 scones, cut large circle in half and gently form each into smaller circles – cut each of these into 6 triangles and place on prepared sheet.
- Bake about 15 minutes, or until lightly browned. Transfer to a wire rack with wax paper underneath to catch any frosting drips.
- Make frosting by combining the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl and whisk until smooth (you may need to adjust the amount of powdered sugar to get the consistency you desire – I like more of a frosting than a glaze, but it’s your choice).
- Divide the frosting evenly among the warm scones, spreading to cover the tops and serve as soon as possible (any leftovers are best frozen to stay freshest).
*Alternatives to frosting: dust with a coarse sugar before baking OR brush with a couple tablespoons of maple syrup while still warm.
Optional nut variation: if you want to make these into a maple nut oat scone, add 1/2 to 3/4 cup chopped pecans or walnuts to the flour mixture before adding the liquid.
Nutrition information is based on the 12 smaller scones as pictured.
- Serving Size: 1 small scone
- Calories: 285
- Sugar: 19.1g
- Sodium: 198mg
- Fat: 12.7g
- Saturated Fat: 7.6g
- Carbohydrates: 39.8g
- Fiber: .8g
- Protein: 3.9g
- Cholesterol: 58mg
Keywords: scones, bread, breakfast, snack, coffee, maple, whole grain, easy recipe
This recipe has been updated – it was originally published in April 2014.
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