When it comes to scones, the maple-oat variety is at the top of my list. I originally set out to develop my own recipe this week, but when I discovered Smitten Kitchen's version, I realized there was no need. Her recipe has it all: rolled oats, real maple syrup, a touch of whole wheat, and enough butter to hold it all together. Yum.
In her head note to the recipe, Deb of Smitten Kitchen mentions that these scones "are just barely sweet yet not at all gritty with healthfulness." Not being a fan of sweet-sweet breakfast pastries and yet still craving an indulgence, this really spoke to me. I also liked that it used real maple syrup since many recipes rely on extract or call for maple sugar, which is hard to find. There is only an extra tablespoon of sugar to bolster the maple syrup, so I was really expecting the maple flavor to shine through.
The dough for these scones was surprisingly soft to the point of being dry. In fact, it reminded me a lot of pastry dough, which looks like a mass of crumbs until you try squeezing a handful together. I did end up needing to add another 1/4 cup of milk to get it to come together and feared that I might be over-working the dough at that point. Once it was formed, however, the dough was easy to handle and cut into triangles.
When it came to the taste test, I had to adjust some of my expectations. Understand: these are delicious scones in their own right. They're crunchy and flaky, nutty-tasting from the oats and whole wheat flour, and have just the barest touch of sweetness. I thought they were a bit dry and tough (most likely my own fault), but I would proudly serve these to my brunch guests and hoard the leftovers.
It's just that they weren't quite what I'd been craving since first reading the words "oat and maple." I really wanted more of the maple flavor to shine through - adding a quick icing made with two tablespoons of maple syrup helped with this, actually. The texture also wasn't quite right to me, a little too dense where I wanted tenderness, perhaps.
Again, I loved these scones and heartily recommend making them. Maybe I just need to develop my own personal version after all!
I'd be curious to hear your impressions. Have any of you tried this recipe? Or have a favorite maple-oat recipe to share?
• Get the Recipe! Oat and Maple Syrup Scones from Smitten Kitchen
Related: What to Make with Whole Wheat Pastry Flour?
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I've tried dozens of scone recipes, and find that the only ones which are truly STELLAR are those with heavy cream in the dough. The cream scones from CI are my favorite, and even better when you use ww pastry flour and almond extract. I know they have a recipe for Glazed Maple-Pecan Scones as well, and I wonder if those might be what you're looking for? They use only oats (no other flour) and a bit of cream too. I bet they'd be awesome with maple sugar sprinkled on them also (though they do have a glaze). Hope we get to see what your final search leads to!
It's funny, what you saw as negative aspects of the scones is actually how I prefer my scones to be, so I think I'm going to have to give this recipe a try. Thanks for the review!
I made these when the recipe first came out, and I also had to add extra milk. That done, they came together well and I really liked the final result; very tender and flaky (I've done a lot of this type of baking and used very cold butter) and slightly sweet. I wouldn't call them healthy since they do have a lot of butter, but the whole wheat flour and oats are a nice addition. They were a hit with my guests too. Also, I agree that there wasn't a lot of maple flavour, but your glaze sounds great...I will try that next time I make them.
I love oatmeal scones, and was raised on an austere savory scone rumored to have been brought from Scotland by my paternal grandmother. With oatmeal, cream of tarter, a bit of butter, flour, salt and milk, they are simple, quick, and take well to a bit of marmalade. For me, any scone with cream just sounds way too rich. But its good that we all like different things.
I love all kinds of scones and feel like there's room for any and all varieties (except for yucky doughy, leaden, or stale ones). I agree that cream ones are especially luxurious but for an everyday scone I tend towards a leaner version. Then I can feel free to butter (or clotted cream) and jam it up to my heart's content.
I personally love Ina Garten's maple oat scone recipe. She does include a glaze.
http://www.foodnetwork.com/recipes/ina-garten/maple-oatmeal-scones-recipe2/index.html
You know what I think is really interesting? That people are always calling these Smitten Kitchen recipes. This is a recipe from "Breakfast, Lunch Tea: The Many Little Meals of Rose Bakery". When other blogs are profiled, the recipe's actual source is mentioned, but not with Smitten Kitchen. Why is that?
I see that this recipe is originally from the Rose Bakery book (Breakfast Lunch, Tea: The Many Little Meals of Rose Bakery) and I can attest to the excellence of each and every scone recipe in that book. But be warned that they are all on the lean side and require a light hand with the dough.
I think I've tried three different varieties of Maple Scones this spring. My favourite are the ones from Joanne Chang's book, Flour. They are phenomenal: The right texture, and very full of maple flavour (they also have a glaze).
I just made these (independently of reading this post.) I made two batches, and did have to add extra milk, like the author.
After making the first batch, I reduced cooking time to 10 minutes and they were really, really good.
I have also tried Barefoot Contessa and they are great, too, but a lot more work and definitely sweeter.
And, to one commenter, don't pick on Smitten Kitchen. She always, always lists the source, including with this recipe.
I made these the other day too, and was also disappointed. They seemed stale as soon as they cooled.
I know that SM cites her sources, I'm talking about blogs like the Kitchen then calling them SM recipes and not mentioning the actual author/recipe developer.
I made these this weekend. I added an icing after reading your review and I didn't hesitate to add a little extra buttermilk when it seemed like they were never going to come together with the initially recommended amount. I really liked them. Oh, and we ate them right away so there was no time for them to taste stale as one commenter experienced.
I really love SK's dreamy cream scones. If you want a creamy scone and haven't tried that recipe yet, those have earned me rave reviews from some pretty tough critics. I usually add orange zest and dried cranberries.
http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/
feme -- I agree wholeheartedly!!!!
For example Smitten Kitchen's dreamy cream scones HACB mentions are originally America's Test Kitchen/Cook's Illustrated cream scones. Which SK cites but so many readers are rarely compelled to do the same...perhaps it's an innocent oversight but I always appreciate knowing the original source.
Increase the butter or add cream to get that tender texture you want.
I love Cook's Illustrated cream scones! (Literally the BEST thing I've ever made!) Definitely not the rock-hard chewy, tough, dry, BLAND scones that I was used to. Finally, a scone that’s buttery, tender, soft, and delicate. Mmm.
Since I loved that recipe, I'll have to try this oat recipe next!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html