A few times a week, I pass a maple syrup vendor at my farmer’s market. As soon as the weather turns a little chilly, I can’t help but wander over and snag some. I always go for the Grade A robust, which used to be called Grade B. It is way more flavorful for baking, and I highly recommend it here.

Makes 8 to 10 scones


Maple Walnut Oatmeal Scones 

  • 1½ cups (195 grams) all-purpose flour
  • 1¼ cups (110 grams) old-fashioned rolled oats
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons (114 grams) cold unsalted butter
  • ½ cup (150 grams) pure maple syrup
  • ⅓ cup (75 grams) buttermilk
  • 1 large egg (50 grams)
  • ½ cup (58 grams) walnuts, toasted and coarsely chopped

Maple Glaze 

  • ½ cup (48 grams) confectioners’ sugar
  • 3 tablespoons maple syrup
  • ¼ teaspoon vanilla extract


Make the Scones

  1. Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
  1. In a food processor, combine the flour, oats, baking powder and salt and pulse a few times to combine.
  1. Cut the butter into chunks and add to the food processor. Pulse until the butter forms pea-sized chunks.
  1. In a separate bowl, whisk to combine the maple syrup, buttermilk and the egg before adding the mixture to the food processor. Pulse until barely combined, and then add the walnuts in one to two pulses. The mixture will be sticky.
  1. Remove the blade and use an ice cream scoop to distribute the dough on the sheet pans, 4 to 6 on each pan. Bake for about 25 minutes or until set and golden brown. Cool completely on wire racks.

Make the Glaze 

6. Sift the confectioners’ sugar into a small bowl. Add the maple syrup and vanilla and whisk until smooth. Dip or spoon the glaze over the scones and allow to set before serving. Scones can be stored in an airtight container at room temperature for 2 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.
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