Sweet maple syrup meets the hearty flavors and textures of oats and walnuts to make these rustic scones a wonderful addition to a weekend morning.
These small batch maple oat walnut scones are full of flavor and call to mind images of autumn. Here I used melted butter mixed into the the dry ingredients rather than solid cold butter, and added in some chopped walnuts for a bit of crunch and added flavor. The scones turned out slightly dense but still light and crumbly almost reminiscent of a shortbread cookie. I loved these and I hope you do too.
Ingredients Needed to Make Maple Oat Walnut Scones
All purpose flour
Rolled oats
Brown sugar
Baking powder
Salt
Ground cinnamon
Unsalted Vegan butter or unsalted dairy butter
Chopped walnuts
Maple syrup
Almond milk or milk of choice
Vegetable oil or nonstick spray
Recommended Equipment
Food processor
Bench scraper or very sharp knife
Small Batch Maple Oat Scones
Rustic crumbly scones with the cozy flavors of maple and oats.
Ingredients
- 1/2 cup (60g) all purpose flour
- 3/4 cup (60g) old fashioned oats ground
- 1 tablespoon (16g) brown sugar
- 1 teaspoon (4g) baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 tablespoons melted butter
- 1/3 cup chopped walnuts
- 4 tablespoons maple syrup
- 2 tablespoons milk of choice (I used soy milk)
Instructions
- Preheat oven to 400°F
- With a food processor or blender grind oats until a course meal is formed.
- In a large bowl, combine ground oats, flour, chopped walnuts, sugar, cinnamon, baking powder, and salt. Mix well and form a small well in the middle of the flour mixture.
- Add in melted butter, maple syrup, and milk and stir until all ingredients are just combined, being careful not to over mix. Dough will be slightly sticky.
- Turn dough onto a lightly floured surface, and gently roll and knead until covered with flour.
- Transfer ball of dough onto a lightly greased baking sheet and press the ball down into a 4-inch (10 cm) disk in diameter with about 1-inch (3 cm) thickness. Then with a shape knife or bench scraper, cut the disk into four even wedges leaving a bit of space between each wedge.
- Bake the scones for about 18 to 20 minutes or until golden brown. Remove from the sheet and allow to cool a bit for about 3 minutes. Serve warm and enjoy!