Spiced Maple Oatmeal Scones Recipe
These scones are lightly sweet with a warming blend of spices. Each bite is soft and a little crumbly, making them the perfect accompaniment to your sips of tea. They're also easy to make and keep well for three days when covered. Treat yourself to a little extra tea indulgence, and mix up these oatmeal scones to pair with your breakfast cuppa, or any tea time of day.
The recipe comes together quickly and only needs two bowls. If you want to get extra fancy (and tasty), toast your oatmeal by spreading it on the lined baking sheet you’re going to bake with, and bake at 350 degrees for about ten minutes. Keep a close eye on them, and stir every few minutes. You will smell the toasty goodness when they are ready. Cool completely before moving on to the recipe.
When making oatmeal scones, you want to whisk your dry ingredients together first. To bring out the maple flavor, I used Plum Deluxe Maple Dust along with brown sugar to sweeten. The blend of dried maple syrup and organic coconut sugar works well in baked goods and adds a deeper flavor than white sugar.
The second step is what makes scone baking so special: cutting in the cold butter. “Cutting in” simply means to work diced, cold butter into the dry ingredients until the butter is pea-sized. This can be done with a pastry cutter, two forks, a food processor, or your hands. The idea is to keep the butter cold, so if the mixture gets warm, stick it in the fridge to chill before moving on. These little bits of butter will melt as the scones bake and create lovely little air pockets.
Next, mix the wet ingredients in a small bowl. Make a well in the center of the dry mixture, and pour the wet ingredients in. Mix together.
This will make a very wet dough, so I found it easiest to form scones by hand by pressing the batter into mounded circles. Place each scone on a lined baking sheet. Using a pastry brush, brush heavy cream on the tops of the scones and sprinkle liberally with more maple dust. Bake for 15 minutes at 400 degrees Fahrenheit.
Tea and Oatmeal Scones
I love a good, spiced tea, and I have gathered quite a stash to sip on. This is where the scones shine, pairing perfectly with the spices in each of the teas.
Full Moon Chai has the most intense spices with a full black tea to back it up, as a good masala chai should. The spices also mirror those added to the scone, complementing each other. This blend is delicious with some milk and honey.
Rainy Day Puerh and Stargazer Caramel Maté Chai are uniquely flavored, earthy with sweet cinnamon and warm caramel and brown sugar notes. Drink these when you are looking to try different styles of tea.
A classic flavor pairing is the cinnamon and orange found in Comfort Blend. This blend is available in both caffeinated and decaf, which makes room for more tea!
If you want a purely herbal tea, Vanilla Sugar Cookie is a gently spiced tea tea I like to steep for a long time – a good ten minutes – to bring out the cinnamon and ginger flavors.
No matter how you like your spiced tea, it will pair perfectly with these maple oatmeal scones.
Spiced Maple Oatmeal Scones
- 2 cups flour
- 1/2 cup old fashioned oats
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1/4 cup maple dust
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- Pinch of nutmeg
- 1/8 teaspoon clove
- 1/8 teaspoon ginger
- 1/2 cup butter, cold
- 1/4 cup heavy cream, plus about 2 tablespoons
- 1 teaspoon vanilla
- 2 eggs
Toast oats in 350-degree oven for about ten minutes, stirring twice. Oats are toasted when fragrant. Allow to cool fully.
Turn oven up to 400F.
In a large bowl, mix flour, oats, baking powder, brown sugar, maple dust, salt, cinnamon, cardamom, nutmeg, clove, and ginger until well combined.
Cut diced, cold butter into dry ingredients until mixture resembles pea-sized crumbles.
In a small bowl, whisk together 1/4 cup heavy cream, vanilla, and eggs.
Make a well in center of the dry ingredients and pour in wet ingredients. Mix until all dry has been incorporated. Don’t over mix.
Using your hands, make mounds of dough and place on lined baking sheet.
Using a pastry brush, brush tops of scones with remaining 2 tablespoons of cream. Sprinkle liberally with maple dust.
Bake in 400 degree oven for 15 minutes. Allow to cool fully before moving to a lidded container for storage.