I’m having a moment.
Lately I can’t get enough of oatmeal.
Not just a bowl of oatmeal — though I did make a fantastic crockpot breakfast last week that Max and I have been obsessed with — but oatmeal folded into baked goods. Muffins, cookies and especially scones. I want oats in everything I bake.
And no raisins — ever. They ruin everything.
I’ve always loved the chew that oats bring. Texture matters to me — a lot — and thick rolled oats in baked goods add that satisfying bite. As a kid I used to adore instant oat packets (peaches & cream, strawberries & cream) and — true story — I sometimes ate them dry straight from the packet. No milk, no water. I was probably about twelve, so that memory feels even weirder now.
I added extra oats to my favorite scone base, which changes the texture. They don’t rise as much, and they’re chewier, but honestly — as someone who used to dislike scones — I might love these the most. To complement the oats I chose a light maple glaze instead of a plain one. Maple felt right with the oatmeal and brought back faint memories of maple-and-brown-sugar instant oats from my childhood.
Look at that glaze drizzle — dreamy. I’ll take ten.
The best part, though, is the crispy oatmeal crunch on top. Isn’t the topping usually the highlight? I will always go for the crunchy layer on sweet potato casserole, fruit crisps, streusels and even my mom’s cheesy potato casserole with potato chips. Guilty as charged — I eat the top and leave most of the filling. Now that I’m a mom though, maybe I should slow down on that habit.
Oatmeal Crunch Scones with Maple Glaze
12
scones
1 hr
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Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1/3 cup loosely packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
maple glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon half and half
- 1 teaspoon vanilla extract
- oatmeal crunch
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 cup rolled oats
- 1/4 teaspoon cinnamon
Instructions
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Preheat the oven to 425°F.
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In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the cold butter and work it in with your fingers, a fork or a pastry blender until the mixture resembles coarse crumbs. This usually takes 2 to 3 minutes by hand.
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Make a well in the center and add the buttermilk and vanilla. Stir with a large spoon until a sticky dough forms. Flour your hands and work surface, pat the dough into a 1½-inch-thick square, and cut into 12 squares. Brush each with heavy cream, place on a baking sheet and bake 10 to 12 minutes. Finish with the maple glaze and oatmeal crunch before serving.
Maple glaze
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Whisk the powdered sugar, maple syrup, half and half and vanilla until smooth. Adjust consistency by adding more sugar a 1/4 cup at a time if too thin, or more syrup or half and half a teaspoon at a time if too thick. Drizzle over scones.
Oatmeal crisp
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Melt the butter in a saucepan over medium heat. Stir in the brown sugar and let it bubble, then add the oats and cinnamon, coating them well. Cook, stirring often, for 3–4 minutes until the oats toast and the sugar caramelizes. Spread on parchment to cool, break into pieces, and sprinkle on the scones.
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Take a bite and enjoy!