Irresistible Frosted Whole Grain Maple Oat Scones: An Easy Coffee Shop Copycat Recipe
Imagine biting into a perfectly tender scone, lightly sweetened with pure maple syrup and crowned with a luscious maple frosting that simply melts in your mouth. This isn’t just a dream; it’s the reality of these homemade whole grain maple oat scones. Crafted to replicate the beloved taste and texture of your favorite coffee house treats, this recipe promises moist, flavorful scones that are utterly delicious, whether you enjoy them with your morning coffee, afternoon tea, or simply as a delightful snack on their own. If you’re searching for more sweet and savory baking inspiration, be sure to explore our extensive Best Bread Recipes page, where culinary delights await!
For many years, these incredibly moist and satisfying maple oat scones have been a staple in my kitchen, ever since I first tasted that iconic Starbucks scone. What makes this recipe truly special is that it offers a healthier take on that decadent flavor profile, akin to a maple bar but without the frying, with significantly less sugar, and the wholesome goodness of whole grains. Yet, it captures all the rich, comforting maple flavor that makes those treats so irresistible. It’s a perfect fusion of indulgence and mindful eating, allowing you to enjoy a classic pastry with a nutritious twist.
The beauty of homemade baked goods lies in their ability to be customized and enjoyed in so many ways. These whole grain maple oat scones are not just a breakfast item; they’re a versatile treat perfect for any time of day. Their subtle sweetness and tender crumb make them an ideal companion to a hot beverage, or simply a delightful standalone snack. They also make a fantastic gift or a wonderful addition to any brunch spread. The addition of oats provides a pleasant chewiness and a boost of fiber, enhancing both the texture and the nutritional value of these delightful pastries.
Looking for more delicious breads sweetened with natural maple? Try these favorites:
- Spiced Carrot Bread
- Applesauce & Spice Bread
- Healthy Coconut Bread
While I refer to these as ‘inspired’ maple oat scones rather than an exact copycat, it’s because I choose not to include nuts, unlike some popular coffee shop versions. My personal preference is for a plain and simple scone, allowing the pure, unadulterated maple flavor to truly shine through without any distractions. The clean, sweet notes of maple are so captivating on their own that they don’t need any additional ingredients to make them spectacular. Of course, if you’re a fan of nuts and wish to emulate the original more closely, feel free to add a handful of chopped pecans or walnuts to the dough. I’ve certainly done so on occasion, and they are still wonderful, but I consistently find myself gravitating towards the unadorned maple goodness.
It’s interesting, really, because typically I’m the first one to ask for nuts in my cookies, brownies, and almost any other sweet treat you can imagine. My affinity for a little crunch and earthy flavor is usually quite strong. Yet, with these particular maple oat scones, my taste buds seem to prefer the smooth, consistent texture that highlights the fluffy scone and creamy frosting. But let’s not get too bogged down in the mysteries of personal preferences; what truly matters is that we’re talking about these exceptional scones! They are a testament to how sometimes, simplicity can be the ultimate sophistication in baking.
The Secret to Perfectly Frosted Maple Oat Scones
I’m confident that most home bakers and scone enthusiasts would agree: moist scones are unequivocally the best scones. There’s nothing quite as disappointing as biting into a dry, crumbly scone that seems to absorb all the moisture from your mouth. We’re certainly not aiming for a cake-like consistency here; a scone should still have its distinct density and texture. However, I am thrilled to assure you that these maple oat scones strike a beautiful balance. They are wonderfully moist and tender, maintaining that quintessential scone-like structure, even though they are made with 100% whole wheat pastry flour, which can sometimes be tricky to work with, alongside the wholesome oats. This combination ensures a satisfying bite that is both light and substantial.
The magic of maple infuses both the scone itself and the delightful frosting. The scone dough is subtly sweetened with just one tablespoon of brown sugar and a quarter cup of pure maple syrup, making it not overly sweet on its own. This thoughtful approach allows the natural flavors of the oats and whole wheat to come through. It’s truly the generously applied maple-bar-like frosting that provides most of the rich, sweet burst, reminiscent of those classic maple doughnuts. This two-part sweetness ensures a balanced flavor profile, where neither component overwhelms the other but rather complements it perfectly. Each bite delivers a harmonious blend of wholesome scone and sweet, creamy maple.
Of course, the frosting is an optional but highly recommended indulgence. For those who prefer a less sweet or lighter option, you can certainly skip the full maple frosting. Instead, consider a simple dusting of coarse sugar over the unbaked scones to create a delicate, sparkling crust. Another wonderful alternative is to brush the warm scones straight from the oven with a couple of tablespoons of pure maple syrup. This “maple wash” imparts a lovely sheen and a more understated maple flavor, offering a different, yet equally delightful, experience. While the full frosting delivers that coffee house richness, these lighter options are fantastic in their own right, allowing you to tailor the sweetness to your preference without compromising on flavor.
As with almost all scone recipes, these maple oat scones are truly at their peak shortly after baking. The warmth, the fresh aroma, and the perfect tender-crisp texture are best enjoyed within a few hours of coming out of the oven. This is when the flavors are most vibrant and the structure is ideal. Plan to bake them just before you intend to serve them for the ultimate fresh-from-the-bakery experience.
However, life often calls for make-ahead options, and if you happen to have any of these delectable scones leftover, rest assured that they freeze remarkably well. While they won’t replicate the exact texture of a freshly baked scone, freezing them will preserve their quality far better than leaving them at room temperature or refrigerating them. When you’re ready to enjoy, simply thaw them at room temperature or gently warm them in the oven for a few minutes. (Here’s a pro-tip for keeping most baked goods at their best: always freeze them shortly after baking, whether it’s scones, muffins, cookies, or breads. This locks in their freshness and prevents them from drying out or going stale too quickly.)
So, after all this talk about tender texture, rich maple flavor, and the perfect coffee house experience at home, do you feel that irresistible urge to bake some scones yet? I certainly hope so! These whole grain maple oat scones are a delightful way to treat yourself and your loved ones to a truly special homemade pastry.
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Starbucks Inspired Frosted Maple Oat Scones
Ingredients
- 2 ¼ cups whole wheat pastry flour or white whole wheat flour
- 1/2 cup whole rolled oats
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter cut into small pieces
- 1/4 cup buttermilk milk + 1 teaspoon vinegar works
- 2 eggs
- 1/2 cup pure maple syrup divided
- 1 to 1 ¼ cups powdered sugar*
Instructions
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Heat oven to 400 degrees. Line a large baking sheet with parchment or silicone liner.
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Add the first 5 ingredients to the bowl of a mixer and stir. Cut in the butter pieces until small pea-sized pieces form.
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In a 1 cup measuring glass, pour the buttermilk and 1/4 cup of the maple syrup and then whisk in the eggs with a fork until beaten. Add this to the flour mixture and stir just until blended (the dough will be sticky still).
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Turn out onto a floured surface and gently pat into a circle with floured hands (be careful not to overwork the dough – just pat it all into a circle shape, about 1 ½ inches thick).
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At this point decide between 8 large scones or 12 smaller scones (the smaller scones are pictured here): for 8 scones, divide large circle into 8 triangles, separate them and place a couple inches apart on prepared baking sheet; for 12 scones, cut large circle in half and gently form each into smaller circles – cut each of these into 6 triangles and place on prepared sheet.
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Bake about 15 minutes, or until lightly browned. Transfer to a wire rack with wax paper underneath to catch any frosting drips.
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Make frosting by combining the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl and whisk until smooth (you may need to adjust the amount of powdered sugar to get the consistency you desire – I like more of a frosting than a glaze, but it’s your choice).
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Divide the frosting evenly among the warm scones, spreading to cover the tops and serve as soon as possible (any leftovers are best frozen to stay freshest).
Notes
Optional nut variation: if you want to make these into a maple nut oat scone, add 1/2 to 3/4 cup chopped pecans or walnuts to the flour mixture before adding the liquid. This adds a delightful crunch and nutty flavor, similar to some traditional coffee shop versions.
For the best results, ensure your butter is very cold and work the dough quickly to prevent it from warming too much. This helps achieve that desired flaky scone texture.
Nutrition
This recipe for frosted maple oat scones has been lovingly updated and enhanced to bring you the best possible baking experience. It was originally published in April 2014, and since then, we’ve refined the process and tips to ensure even more consistent and delicious results for every batch you bake. Enjoy this timeless favorite with renewed confidence!
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10 Grain Berry-Nut Muffins with Streusel
Orange Rhubarb Muffins with Glaze
Overnight, Real Food Monkey Bread