There is just something about the day when snow hits the ground for first time. Waking up and seeing snow falling makes me feel like a kid on christmas morning. Dreams of long ski days, cold rosy cheeks, hot chocolate and wool socks start to feel more like reality.
Nothing gets you cozier on a cold day than your favorite mug filled with something warm to drink and something delicious baking up in the oven. These maple oat scones will make even the snowiest of mornings nice and warm. So far almost a quarter of my recipes posted here have listed maple syrup as an ingredient (here, here, here, here and here). Now I’m adding this one to top of the list and I don’t expect it to be the last .
MAPLE OAT SCONES
These scones are exactly what I look for a in a good scone recipe. Not too sweet, a nice crispy outside and a soft and fluffy inside – perfect for smearing on your favorite scone spread. Warm, tasty and full of wholesome ingredients. A couple tips from testing out many different recipes – its best not to overwork the dough, stir ingredients until just combined and know that a lumpy dough makes a great scone. Keep your hands and surface floured to avoid any sticking, it will help move things along and your scones will be in the oven that much sooner! Makes 6-8.
1 3/4 cups light spelt or whole wheat flour, plus a bit more for dusting
1 cup rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon baking powder
6 tablespoons solid coconut oil, softened
1/3 cup maple syrup
3/4 cup almond milk + extra for brushing
1/2 teaspoon vanilla extract
Maple sugar for sprinkling on top, optional
Preheat the oven to 400 F / 205 C
In a bowl combine the flour, oats, salt, cinnamon and baking powderAdd the coconut oil and work into the flour using your fingers until it is well broken up within the mixture (about the size of small peas)In a small bowl, whisk together maple syrup, almond milk and vanilla and then add to the dry ingredients. Mix with a spoon until just combined, using your hands bring to dough together into a ballTurn the dough out onto a lightly floured surface and form a flat circle (about 1 inch high) and using a sharp large, sharp knife cut into triangles
Using a spatula transfer onto a baking sheet lined with parchment, leaving a bit of space between each sconePlace entire sheet into the freezer for 10 minutes (or cover tightly and leave in the freezer overnight to bake fresh in the morning)Remove from freezer and brush the tops with almond milk and sprinkle with maple sugar
Bake for 25 minutes until the tops are golden brown
Let cool slightly in the pan and then transfer on to a cooling rack
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!