From the pure maple syrup, to the buttery flakey texture, these Maple Oat Glazed Scones will get gobbled up before you even have time to store them! They’re an often requested Red Tin Treat and thankfully the recipe makes a BIG batch so there’s usually enough to last a few days, or share with friends. Let’s break into the pantry and pull out the extra oats, flour, maple syrup and don’t forget the butter!

Ingredients:

4 1/2 cups all purpose flour
1 cup quick cooking oats
2 Tablespoons baking powder
2 Tablespoons granulated sugar
2 teaspoons salt
1 pound of cold butter, coarsely grated or diced
1/2 cup cold buttermilk
- if you don’t have buttermilk you can make it! Mix a shy 1/2 cup of milk or half & half with 2 teaspoons white vinegar. Allow the mixture to rest for at least 5 minutes. It will get a bit bubbly and thicker - which means it’s doing what it should!
1/2 cup pure maple syrup
4 eggs
plus 1 egg + 1 tablespoon milk for egg wash

For the Glaze

1 3/4 cups powdered sugar
1/2 cup pure maple syrup
1 teaspoon vanilla

To Make

Preheat the oven to 400
In a large bowl combine the flour, oats, baking powder, sugar and salt. Once it is well mixed, grate in the cold butter. (I use the largest side of my stand grater and grate the butter straight into the flour mixture). Gently mix the grated butter into the flour just until rough pea sized pieces are formed. You don’t want to over mix! The chunks of butter in the batter make it flakey.
In a seperate bowl, whisk together the buttermilk, maple syrup and eggs. Pour this mixture into the butter/flour mix and stir till just blended. The dough might be a little sticky, that’s okay!

Get your counter ready to roll the dough out : dust your work area with flour and dump the dough out onto it. Divide the dough into 3 pieces. You will need to add more flour to your work surface as needed during this process.
Using a rolling pin, roll the first piece of dough out to about 1 inch thickness and cut with a circle biscuit cookie cutter. You’ll probably see chunks of butter in the dough, this is a GOOD sign! Place the cut out scones on your baking sheet. Continue this process until all of the dough is cut out.
Generously brush the tops of the scones with an egg wash. (beat together 1 egg + 1 tablespoon of milk for the egg wash) The egg was gives the tops of the scones the golden brown look!
Bake the scones for 20-25 minutes, or until they are golden brown
While the scones are baking, whisk together the icing.
Once the scones are cooled, drizzle with icing. The icing will fully set after about 30 minutes so the scones can be stacked to serve or stored.