Maple Oat Scones with Coffee Maple Glaze
Erick and I first had maple oat scones at the Main Grain Bakery, a favorite bakery of ours in Stevens Point, Wisconsin, where we lived for ten years. There’s something sweet about baking something that brings you back to a place you loved — and these scones do that for us for sure.
When Eddie was about 2 years old, he and I used to go on dates to the Main Grain. And at the ripe old age of 2, Eddie would take bits of this scone and dunk it in my coffee. Just the best.
This is my homemade take on that memory: buttery maple oat scones with golden edges, tender centers, and a coffee maple glaze. The oats give them a little texture, pure maple syrup adds sweetness, and a splash of maple extract helps that maple flavor come through after baking.
And the glaze? Maple and coffee are such a good pair. A little sweetness, a little coffee flavor, and a pinch of salt to bring it all together. Just the thing to drizzle over a cooled scone before pouring yourself a cup.
These would be lovely for a fall brunch or a slow Saturday morning. But they’re also the kind of bake I love to share. Put a few on a plate, invite someone over, and brew a little extra coffee. Making room for people doesn’t have to be elaborate.
A few tips before you bake
Keep the butter cold. Leave some pea-sized pieces of butter in the dough. They help create that lovely texture as the scones bake.
Give the oats a moment. Let the mixed dough rest for five minutes before deciding whether it needs more cream. The oats absorb moisture as they sit.
Add cream gradually. Maple syrup contributes liquid as well as sweetness, so this recipe starts with just ¼ cup cream. You want dough that feels slightly tacky and holds together when gently pressed.
Chill before baking. Twenty minutes in the refrigerator helps the scones hold their shape and keeps the butter cold going into the oven.
Cool before glazing. That way, the coffee maple glaze stays on top instead of melting into the warm scones.
Maple Oat Scones with Coffee Maple Glaze
Makes: 8 scones (or 16 mini scones)
Oven temperature: 425°F
Scones
2 cups all-purpose flour
¾ cup old-fashioned rolled oats
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon, optional
10 tablespoons cold unsalted butter, cubed
⅓ cup pure maple syrup
1 large egg
¼ cup cold heavy cream, plus a little more if needed
1 teaspoon vanilla extract
½ teaspoon maple extract
Extra cream and oats for topping
Coffee maple glaze
1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons cooled, strongly brewed coffee
¼ teaspoon maple extract, optional
Pinch of salt
Instructions
Heat the oven to 425°F. Line a baking sheet with parchment or lightly grease it.
Whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon, if using.
Work the cold butter into the dry ingredients with a pastry cutter or your fingertips until you have a mixture of smaller crumbs and pea-sized butter pieces.
In a separate bowl, whisk together the maple syrup, egg, ¼ cup cream, vanilla, and maple extract.
Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms. Let rest for five minutes so the oats can absorb some moisture. If dry flour remains and the dough won’t hold together when pressed, add cream one teaspoon at a time.
Turn the dough onto a lightly floured surface and gently bring it together without kneading. Pat into an 8-inch circle, about 1 inch thick. Cut into eight wedges. If you want smaller scones, make two smaller circles, and cut into eight wedges each.
Arrange the wedges on the prepared baking sheet, leaving space between them. Refrigerate for 20 minutes. Brush the tops lightly with cream and sprinkle with a few oats, gently pressing them into the dough.
Bake for 10 mins at 425, and then lower the temp to 400 with the oven door closed for the remaining 8-12 mins. If you’re baking smaller ones, bake at 425 for 8 mins, then lower the temp and bake 8-10 mins more, until golden around the edges and the centers are set. Transfer to a wire rack and let cool.
Whisk together the powdered sugar, maple syrup, optional maple extract, salt, and one tablespoon of coffee. Add more coffee a little at a time until the glaze is thick but pourable.
Drizzle the glaze over the cooled scones and let it set before serving.
Recipe notes
For stronger coffee flavor: Dissolve ½ teaspoon instant espresso powder in the coffee before mixing it into the glaze.
Maple extract: Strength varies by brand. My favorite is Cooks. Start with the listed amount, especially in the glaze, where you can taste and adjust.
To freeze: Freeze the cooled, unglazed scones in an airtight container. Thaw and warm gently before adding fresh glaze.
