Maple Oat Scones
Most mornings I keep things easy and limit breakfast to quick-to-fix dishes like oatmeal, cereal, or eggs. But every now and then it’s fun to mix up the routine, and thanks to the convenience of the freezer, baked goods like muffins or scones are about as quick as pouring milk on cereal.
Maple Oat Scones
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 2 cups flour
- 1.5 cups rolled oats
- 1 egg
- 0.5 cup cold butter
- 0.5 cup milk
- 2 teaspoons baking powder
- 0.25 cup maple syrup
Directions:
Combine flour, oats, and baking powder in a large mixing bowl. Using a pastry blender or two knives, cut butter into flour mixture until crumbly. Add milk, egg, and syrup and mix until combined. Turn the dough onto a lightly floured surface and roll until an inch thick. Cut into wedges and place on a baking sheet. Bake at 425F for 15-18 minutes or until lightly browned. Serve with butter, jam, cinnamon and sugar, etc. if desired.
Freezing Directions:
Bake as directed above, then cool, then place in freezer bags, seal, label, and freeze. Serve thawed.
OR, prepare dough as above, cut into wedges, place dough on baking sheet, and flash freeze. Place frozen scone wedges in a freezer bag. When ready to bake, place frozen dough on baking sheet and bake at 425F approximately 20 minutes or until golden brown.
Servings: 8 scones
This Post will be linked at:
-
Foodie Friday at Designs by Gollum
-
Friday Potluck at EKat’s Kitchen
- I’m Lovin’ It at Tidy Mom
I love your recipes. It great to have freezing the instructions too.
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!
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.
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!
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!