Oatmeal Crunch Scones with Maple Glaze.
I’m having a moment.
I’m having a moment with oatmeal.
Not necessarily oatmeal itself, though I did make a killer crockpot recipe last week for breakfast that Max and I have been loving. Snoozefest?
But no. I’m talking oatmeal IN things, like muffins and cookies and, well… scones! More than I usually do. I want oatmeal in everything I can get my hands on.
Oh but no raisins – they ruin everything. (fact.)
It’s no secret that I’ve always loved oatmeal things because of the chew. Being a major, major (like MAJOR) texture person, thick rolled oats mixed into baked goods have always been my thing. In fact, any oats in general have always been my thing. Yes, I’ve rambled on forever about how I adored the Quaker instant oat packets (peaches + cream and strawberries + cream for life) as a kid but the weirdest thing?
Is that I used to sometimes eat those packets DRY. Like no milk, no water, no cooking. Just poured the packet into the bowl and ate it with a spoon. True story.
For the record, I wasn’t five years old or anything. I think I was about twelve. Which might make it a million times worse.
Adding a whole ton of oatmeal to my favorite scone recipe obviously changed the texture a little. They didn’t rise quite as much and they definitely have more chew to them. But as a former scone hater, I gotta say that it’s possible I love these ones the most??
I didn’t want a regular old plain glaze on these scones so I opted for a hint of maple. I rarely reach for maple baked goods but with the oatmeal and the scones, I found it at the top of my mental recipe brain list. (That’s a real thing, btw.) I’m thinking it was a subconscious throwback to the instant oat packets of maple and brown sugar that I always tossed to the side and left for my brothers to consume. Kind of like blue popsicles. Or lemon lifesavers. Or grape-flavored EVERYTHING.
Check out that dreamy icing drizzle. I’ll take ten please.
We definitely can’t overlook what is clearly the best part of these little love muffins (scones?): the crispy, crunchy oatmeal topping. Can we all agree that the topping on anything is usually the best part? I’m reckless when it comes to sweet potato casserole with marshmallows, fruit crisps or crumbles, anything with streusel and especially my mom’s old school potato casserole with cheese and potato chips. I will devour the top and leave the filling be.
Buuut. Do I need to stop that now that I’m a mom? Ugh probably.
- 1 3/4 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1/3 cup loosely packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon half and half
- 1 teaspoon vanilla extract
- oatmeal crunch
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 cup rolled oats
- 1/4 teaspoon cinnamon
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flour, oats, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
Make a well in the center and add in buttermilk and vanilla extract. Mix with a large spoon until a dough forms and comes together – it will be sticky! Just make sure your hands are floured and so is your work surface. Pat the dough into a 1 1/2-inch thick square. Slice the square into 12 smaller squares. Brush each with some heavy cream, then place the scones on a baking sheet and bake for 10 to 12 minutes. Top with the glaze and oatmeal before serving.
Whisk together the ingredients until smooth. If the mixture is too thin, whisk in more sugar 1/4 cup at a time. If it’s too thick, whisk in more syrup or half and half, 1 teaspoon at a time. Drizzle on scones!
Melt the butter in a saucepan over medium heat. Whisk in the sugar and let it start to bubble. Stir in the oats and cinnamon with a spatula, coating the oats well. Cook, stirring often, for 3 to 4 minutes, while the oats toast and the sugar caramelizes. Place the oats on a piece of parchment paper and let them cool completely. Break pieces apart and sprinkle on top of the scones.
Take a bit out of that!