Best 6 Maple Oat Nut Scones Recipes

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Are you craving a delectable morning treat or an afternoon snack that combines the flavors of maple, oats, and nuts? Look no further than the irresistible maple oat nut scones! These scones are not only a delight to the palate but also a versatile addition to any brunch or tea party. With their tender interior, crispy exterior, and delightful combination of textures, they are sure to become a favorite among your family and friends. Whether you prefer them warm and fresh out of the oven or enjoy them as a grab-and-go snack, these scones are sure to satisfy your cravings and brighten up your day.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE-OATMEAL SCONES



Maple-Oatmeal Scones image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 servings

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
  • Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
  • To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

MAPLE OAT NUT SCONES - STARBUCKS



Maple Oat Nut Scones - Starbucks image

This is a copycat recipe from Starbucks. I've altered the recipe a little so I could use a mixer instead of a processor....soooo very yummy!!!

Provided by Charmie777

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or 1/2 cup heavy cream
1/2-3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

Steps:

  • Preheat oven to 425°F.
  • Using a food processor or blender, finely grind oats.
  • In a mixer, mix flour, oats, sugar, salt and baking powder.
  • Add maple syrup and butter and mix well.
  • In a small bowl, beat the egg with the cream and maple extract.
  • Pour the egg mixture into the flour mixture and mix well.
  • Add pecans and mix just to incorporate.
  • Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
  • Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
  • Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
  • Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Nutrition Facts : Calories 399.3, Fat 14.1, SaturatedFat 4.4, Cholesterol 38.4, Sodium 330.3, Carbohydrate 62.5, Fiber 3.6, Sugar 29, Protein 7.8

MAPLE OAT NUT SCONES



Maple Oat Nut Scones image

I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.

Provided by Michelle Berteig

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 3/4 cups flour
1 1/4 cups rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch pieces (Note ( this is 1 1/2 sticks)
1/2 cup chopped walnuts
1/2 cup whipping cream
1/2 cup pure maple syrup
2 tablespoons brown sugar
6 tablespoons whipping cream
2 tablespoons pure maple syrup
2/3 cup powdered sugar

Steps:

  • SCONES:.
  • Preheat oven to 375 degrees F.
  • Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
  • Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
  • Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
  • Bake until golden, about 20 minutes. Remove and let cool slightly.
  • GLAZE:.
  • Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
  • Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.

Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 17.6, Cholesterol 81.5, Sodium 310.6, Carbohydrate 64.8, Fiber 2.5, Sugar 31.9, Protein 6.7

MAPLE-NUT SCONES



Maple-Nut Scones image

With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 14

3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
2 tablespoons finely chopped nuts, toasted*
2 tablespoons firm butter or margarine
2 cups Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup firm butter or margarine
1/2 cup coarsely chopped nuts, toasted*
1/3 cup pure maple syrup or maple-flavored syrup
1 egg
About 2 tablespoons milk
Additional milk

Steps:

  • Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
  • In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
  • Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 15 g, TransFat 1 g

CANADIAN MAPLE SCONES



Canadian Maple Scones image

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Provided by jowolf2

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1 egg
2 tablespoons milk, or as needed
1 cup whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
  • Increase oven temperature to 375 degrees F (190 degrees C).
  • Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
  • Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
  • Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
  • Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g

MAPLE WALNUT SCONES



Maple Walnut Scones image

Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

Provided by Sandie

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup chopped walnuts
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
⅛ teaspoon maple flavored extract

Steps:

  • Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
  • Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
  • Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
  • Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g

Tips:

  • Using cold butter is crucial to creating flaky scones.
  • To ensure even distribution and texture, handle the dough as little as possible.
  • The dough should not be overmixed, as this can result in a tough scone.
  • Chilling the dough for at least 30 minutes before baking helps develop flavor and texture.
  • To achieve a golden brown exterior, brush the scones with milk or cream before baking.
  • For a sweeter scone, add a glaze or sprinkle with sugar before serving.
  • Experiment with different nut and fruit combinations to create unique flavor variations.

Conclusion:

These maple oat nut scones are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or as an afternoon snack. With their combination of sweet maple syrup, crunchy oats, and nutty flavor, these scones are sure to be a hit with family and friends. Whether you prefer them plain or dressed up with a glaze or topping, these scones are a delightful indulgence that will satisfy your sweet cravings. So next time you're looking for a tasty and satisfying baked good, give these maple oat nut scones a try – you won't be disappointed!

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