Packed with tender oats and drizzled in a sweet maple glaze, these oatmeal scones are soft, flaky, and truly the best ever!
Everyone loves a good bakery-style scone! So naturally, I’m suggesting you be extra and make them even better from the comfort of your own home.
These oatmeal scones really do live up to their name “the best” and it’ll only take one bite for you to figure out why! They’re incredibly tender, loaded to capacity with nutty oats, and drizzled with a killer maple glaze.
Here’s my little secret: they’re deceptively easy to make at home and you may find that you don’t need the bakery anymore.
We all know that scones sometimes get a bad rap for being dry and crumbly, but these little gems are the absolute opposite of that! We’re using a few tricks to get a perfectly tender and buttery scone base that really pay off in the long run.
The payoff being, that you’re now a scone master, congrats.
These Oatmeal Scones feature…
- A tender and flaky scone base with hearty oats
- Sweet maple glaze drizzled on top
- Comes together with basic ingredients and better than any bakery
Making the Oatmeal Scones
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Old-fashioned rolled oats
- All-purpose flour
- Brown sugar
- Baking powder
- Unsalted butter
- 2% or skim milk
- Heavy cream
- Powdered sugar
- Maple syrup
Choosing Your Oats
We recommend using old-fashioned rolled oats for this recipe because we found that they give the scones a very tender texture with lots of oat flavor.
Quick-cooking oats will work fine for this recipe if that’s all you have on hand, but we do recommend skipping the food processor pulsing step in the recipe.
Tips for Perfect Scones
- Toast oats – this brings a ton of fantastic rich oat flavor out of the rolled oats. Word of caution, it will only take 8-10 minutes to toast the oats and it’s very easy to accidentally burn them so make sure you set a timer!
- Pulse oats in food processor or chop – this breaks down the oats just a touch so they bake up tender in the scones. Be careful not to over-pulse your oats if you’re using the food processor method – just a few quick pulses does the trick.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use cold butter – scones rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
- Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough scone. If you find your dough is a little too dry and crumbly during this step, add a few extra splashes of milk.
- Reserve 2 tablespoons liquid mixture for later – we’ll use this to brush on the scones just before baking so they brown nicely.
- Build layers into scones – pat the dough out into a 1-in thick circle, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out scones. This is a quick little trick for getting tall scones with lots of layers!
- Chill scones before baking – again, you want everything as COLD as possible prior to baking. Stick the scones in the freezer for about 15 minutes to chill prior to baking.
Try these ideas for a different twist on these scones.
- Add fruit – try adding a handful of raisins, dried cranberries, or blueberries to the scone dough.
- Make it chocolate – add a handful of semisweet chocolate, milk chocolate, or white chocolate.
- Try a different icing – you can also skip the icing altogether and go for a caramel or melted chocolate drizzle.
Storing and Freezing Scones
Cool the scones completely and store in an airtight container on the countertop up to 3 days. For best results, we recommend reheating scones in microwave 15-30 seconds for serving.
If you plan to freeze the scones, do not glaze them. Allow scones to cool, wrap well, and freeze up to 2 months. Thaw scones on countertop, reheat in microwave, and top with glaze for serving.
One bite of these scones and it’s adios to those bakery scones! The oatmeal flavors and textures really shine through in these flaky scones, but it’s the maple icing that really takes them over the top.
Your morning coffee is about to have a new BFF!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More keeper scone recipes you’ve gotta try next!
The Best Oatmeal Scones
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- 1-1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, shredded on large holes of a box grater and frozen
- 1/2 cup 2% or skim milk
- 1/3 cup heavy cream
- 1 large egg
- 3/4 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 tablespoons 2% or skim milk
- Preheat oven to 375F and line a large baking sheet with parchment paper.
- Lay oats in a single layer on sheet pan. Bake at 375F 8-10 minutes until a light golden brown and fragrant. Remove oats from oven and pulse several times in a food processor (or roughly chop with a knife) until slightly chopped. Set aside to cool.
- In a large bowl, combine cooled oats, flour, sugar, baking powder, cinnamon, and salt. Use your fingers or a pastry cutter to incorporate butter into flour mixture until crumbly.
- In a separate medium bowl, whisk milk, heavy cream, and egg until smooth. Set aside 2 tablespoons of this mixture and add the remaining to the dry flour mixture, gently folding until a shaggy dough forms.
- Turn dough onto a floured surface and pat into a 1-inch thick circle. Cut circle into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and pat into a circle.
- Cut dough circle into 8 wedges and arrange 2 inches apart on prepared sheet pan. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
- Remove scones from freezer and brush scones with reserved milk-egg mixture. Bake scones at 400F 15-20 minutes until golden brown. Allow scones to cool completely on a wire cooling rack.
- In a small bowl, whisk powdered sugar, maple syrup, and just enough milk to achieve drizzling consistency.
- Drizzle glaze over cooled scones and allow to set 10 minutes before serving. Enjoy!
This post was updated with new recipe adjustments and photos on 9/12/23.