whole food ~ well made

Oatmeal scones

Maple Oatmeal Scones with Walnuts & Dried Fruit

It’s a new year and with the holidays behind us, are you surprised to find oatmeal scones on the menu?

But around here, everything is on the table all the time. I’m a true fan of all types of whole grains. Especially baked into breads, muffins, quick breads, even cookies and cakes.

It extends to my adoration for good scones.

Most mornings, after I finish my first cup of coffee, a scone is what I crave.

Not the oatmeal that is ready on the stove. Though I know it would be tasty with maple syrup, toasted walnuts and a sprinkle of dried fruit, like date pieces or dried cranberries.

I still crave homemade baked goods–nothing too sweet.

And that, my friends, is how I came to this scone recipe care of my go-to baking source, King Arthur Flour. It’s a bowl of oatmeal translated into a scone.

Yes, these oatmeal scones are whole wheat filled and maple syrup sweetened. But they’re not trying to be anything but delicious.

So make them for yourself and for your guests for a hearty brunch.

You can make a batch to freeze then bake on a lazy holiday morning when you need both nourishment and a treat. {See the Recipe Notes for instructions.}

Or simply a good breakfast to grab with your cup of coffee to go.

You can always skip the glaze.


and become a forager

What’s for breakfast at your house on holiday mornings? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Maple Oatmeal Scones with Dried Fruit & Walnuts

A batch of tender and hearty scones to make for brunch or a morning on the go. I've adapted this recipe from King Arthur Flour Whole Grain Baking. They are sweetened with maple syrup, dried fruit and an optional maple glaze. See the notes for instructions to freeze and bake individual scones.
Course Breakfast
Cuisine British
Keyword maple oatmeal scone
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 scones
Author Lynne Curry


  • 3/4 cups all-purpose flour or gluten-free flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup rolled oats regular or gluten free
  • 1/2 cup toasted walnuts
  • 1 cup dried dates, raisins or cranberries
  • 1/2 cup (1 stick) unsalted butter
  • 1 large egg pastured
  • 1/4 cup maple syrup
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla

For the glaze:

  • 1/2 cup confectioner's sugar
  • 2 tablespoons maple syrup


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the whole wheat and all-purpose flours, baking soda, baking powder, salt to blend . Cut in the butter using a pastry blade or two knives until it is pea sized. Then stir in the oats, walnuts and dried fruits.
  • Whisk the egg in a large measuring cup with the maple syrup, yogurt, milk and vanilla. Add to the dry ingredients and mix with a fork to make a rough dough.
  • Turn the dough onto a lightly floured countertop and knead a few time to collect the dough. Divide the dough in half and shape each into a 6-inch disk about 1 inch thick. Cut each circle into 6 pieces. (You can freeze the scones at this point, see Recipe Notes.)
  • Space the scones on the baking sheet at least 1 inch apart. Bake until the bottom are lightly golden brown, about 15 minutes. Transfer to a cooling rack.
  • To make the glaze, combine the confectioner's sugar with the maple syrup in a small bowl and stir until smooth. Drizzle over the scones and allow to set a few minutes before serving.


To freeze the scones: wrap the scones–as a batch or individually–in plastic wrap and seal in resealable plastic bags. To bake, place the frozen scones on a baking sheet lined with parchment paper. Bake as directed, adding 4-5 more minutes to the baking time.

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