Oat and Maple Syrup Scones

I wanted to make scones for breakfast this morning. I wasn’t in the mood for any particular recipe, so I made Oat and Maple Syrup Scones. They’re healthy because they have some whole wheat flour, oats, and maple syrup instead of a lot of refined sugar; they’re not particularly healthy because they contain a large amount of butter or margarine. I was happy to make them because they would use up the last of my maple syrup and some of the oats and whole wheat flour that I don’t want to move at the end of next month.

This was a pretty standard and easy scone recipe to make. Mix together dry ingredients. Cut in butter with a pastry cutter, then mix together maple syrup and milk and stir into the flour mixture. I added a little extra milk to make the dough stick together. The original recipe says to pat the dough out to a thickness of 1 1/4 inch and cut out scones with a biscuit ring; my plan was to pat them out to that thickness and then cut into wedges. Before I realized it, I had patted it out to 3/4 inch! I didn’t want to mess with the dough too much, because if you handle it too much the scones will be tough. I cut them into eight 3/4 inch tall wedges, brushed them with a little milk instead of egg, and baked them at 400F for 14 minutes.

Oat and Maple Syrup Scones

These were pretty good. Since I baked them less time and brushed them with milk instead of egg, they did not brown on top. They were tender and not dry, but not nearly so moist and cakey as other scones I’ve made. These had more of the consistency of a biscuit instead. I liked the texture of the oats in these. These have just a hint of sweetness, but I honestly can’t quite detect the maple flavor in them. If you wanted a stronger and sweeter maple flavor, you’d probably want to brush them with maple syrup after they’re done. Overall, the healthy flavors of oat and whole wheat (and maple too, I suppose, even though I can’t pick it out) blend together nicely. I think these scones would go well with other breakfast items (since they don’t have strong flavors like chocolate or fruit), and so I will make them again.

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