Recipes / Breakfast

Maple Oat Scones

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Maple Oat Scones

Pam
The Cook
8 Servings
7 Ingredients
5 Comments

Thanks to the convenience of the freezer, baked goods like muffins or scones are about as quick as pouring milk on cereal.

Read More
8 Servings
7 Ingredients
5 Comments

Ingredients

  • 2 cups Flour, All-Purpose
  • 1 ½ cups Rolled Oats
  • 2 teaspoons Baking Powder
  • ½ cups Butter
  • ½ cups Milk
  • 1 individual Egg
  • ¼ cups Maple Syrup

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine flour, oats, and baking powder in a large mixing bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine flour, oats, and baking powder in a large mixing bowl.
  2. Using a pastry blender or two knives, cut butter into flour mixture until crumbly.
  3. Add milk, egg, and syrup and mix until combined.
  4. Turn the dough onto a lightly floured surface and roll until an inch thick.
  5. Cut into wedges and place on a baking sheet.
  6. Bake at 425F for 15-18 minutes or until lightly browned.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 scone
Amount Per Serving
Calories
360
Total Fat
14g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
60mg
Sodium
146mg
Total Carbohydrates
51g
Fiber
3g
Sugar
7g
Protein
8g
WW Freestyle
13

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, nut-free, fall, winter

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, nut-free, fall, winter

5 Comments

Join the discussion

  2. Healthify that by using half white and half wheat flour, use skim milk, and replace all but 2 TBS of the butter with applesauce. I add a half a teaspoon of cinnamon, too. Yum!

    Reply

  3. Oh, and thanks for the dough freezing instructions! I always baked my recipe, and then froze after they cooled. I would just thaw them in the toaster oven for a bit. It tastes fine, but I’ll bet freezing the dough results in yummier results.

    Reply

  4. These are perfect for a Sunday Morning. I’m setting out to make them right now! We live in New Hampshire and have a family sugaring business in Vermont so we have endless supplies of Maple Syrup all year. I’m always looking for ways to use it up! I also do a whipped maple butter… maybe I’ll use some of that on the scones… mmm
    My kids and husband are going to love this!

    Reply

    1. And I just finished them!YUUUUUMMMMM So easy and quick. I wrote a quick post about it this morning on my blog. Thanks for the recipe!

      Reply