These oatmeal maple glazed scones are loaded with toasted oats and lightly sweetened with maple syrup for a delicious treat.
This year I wanted something more subtle than green food coloring for St. Patrick’s Day, so I made Oatmeal Maple Glazed Scones. Scones originated in Scotland but are commonly enjoyed in Ireland and England as well.
I’ve made scones many times, often following recipes that call for a full pound of butter. That’s a bit impractical for everyday baking, so I scaled the fat back and adjusted the recipe to be a little lighter while still yielding tender, flaky scones.
How to make Irish Oatmeal Maple Glazed Scones:
To boost the oats’ flavor I toast them first until they’re fragrant and just lightly browned. Toasting brings out a nutty depth that really improves the texture and taste of the scones.
Combine the dry ingredients, cut in the butter until the mixture resembles coarse sand, then stir in the toasted oats. Mix the wet ingredients separately — sourdough discard or Greek yogurt, milk, and maple syrup — and add them to form a soft dough. A food processor can speed this step, but you can also use a large bowl and a pastry cutter.
I shape the dough into a round about 1″ thick, then cut it into wedges and transfer them to a baking sheet. This wedge method wastes less dough than cutting individual rounds and gives classic triangular scones.
While the scones bake, whisk together the glaze: maple syrup and powdered sugar. Add more powdered sugar to thicken the glaze if you prefer a firmer finish. When scones come out of the oven let them cool for five to ten minutes so the glaze won’t run off.
Drizzle the glaze over the warm scones and sprinkle with some of the leftover toasted oats for texture. You can enjoy them warm while the glaze is still slightly runny, or let the glaze set before storing. These scones freeze well — wrap them individually and defrost or reheat when needed.
Irish Oatmeal Maple Glazed Scones Ingredients:
- Old fashioned rolled oats (see note)
- Whole wheat flour (or replace with equal amount all-purpose flour)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Sourdough starter discard or Greek yogurt (plain or vanilla)
- Milk
- Maple syrup
- Powdered sugar
Want more biscuit and scone recipes?
Irish Oatmeal Maple Glazed Scones Nutrition Notes:
The nutrition values below are calculated using low-fat plain Greek yogurt and 1% milk. Substituting different dairy or plant-based options will alter the nutrition profile. These scones are richer than a daily snack, with notable calories and saturated fat, so enjoy them as an occasional treat.
Irish Oatmeal Maple Glazed Scones
Ingredients
- 1 ½ cups old fashioned rolled oats (see note)
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, cut into 8 pieces
- 1 cup Greek yogurt (plain or vanilla) or sourdough starter discard
- ⅓ cup milk
- ⅓ cup maple syrup
- ⅓ cup maple syrup
- ⅓ cup powdered sugar (add more to thicken if desired)
Instructions
- Preheat oven to 350°F (175°C). Spread oats on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.
- Increase oven temperature to 400°F (200°C). Line a baking sheet with parchment. In a food processor (or a mixing bowl), combine flours, salt, baking powder and baking soda. Add butter and pulse/cut in until the mixture resembles coarse sand. Stir in the toasted oats.
- Whisk together the sourdough starter (or yogurt), milk and maple syrup. Add to the flour mixture and pulse or stir until a dough forms, taking care not to overwork it.
- Turn the dough onto a lightly floured surface or one sprinkled with oats. Form into a circle about 1″ thick, cut into wedges, and place them on the prepared baking sheet. Bake 12–16 minutes or until golden and cooked through.
For the glaze
- While the scones bake, whisk powdered sugar into maple syrup until you reach the desired consistency. Let scones cool 5–10 minutes, then drizzle with glaze and top with leftover toasted oats if desired.
Nutrition (per scone)
Notes
Do not use instant or steel-cut oats for this recipe. If you don’t have sourdough starter discard, substitute sour cream or Greek yogurt.
