This post contains affiliate links. Maple Glazed Toasted Oatmeal Scones are buttery, nutty-tasting and topped with a sweet maple glaze. Oatmeal adds texture to the scones while the glaze adds some sweetness. They’re a great addition to breakfast, or make a great snack for your coffee break.
I spent my first Friday off doing absolutely nothing, and it was awesome. It’s been a long few weeks, and while I’m only on my second week of the 10-hour days, this was the first three-day weekend after working 3 days – Since we were supposed to go to Omaha, I’d had Monday off. Jay and I spent it running errands instead.
I’d waffled about doing a bit of work on my Friday off – We’re allowed unlimited overtime right now, so I could’ve made up my PTO for having Monday off. The urge to slack off was too tempting, though. I dropped off the bambino at school, came home and got myself some breakfast, and settled in to watch some “Dateline,” while I wrote in my journal.
And I would’ve spent the entire day doing that, but my hair stylist messaged me and asked if I wanted to come in that afternoon, instead of at 8 Saturday morning. We got it coordinated, so I had my haircut early and still made it to school in plenty of time to pick up the bambino. We popped over to Choco Latte, which we hadn’t done in ages, and had a little after-school snack.
On Saturday, we went to the Brookings Activity Center for the Sons of Norway’s Belgian Waffle Feed. We last went to one of these when the bambino was around 18 months old. It was fun, as well as delicious.
We’d decided to walk up to the Activity Center, and once we were done, we took the long way home to walk off the waffles. I’d forgotten how much I enjoyed wandering around downtown with a camera (the following pictures were just taken on my phone).
When I first moved here, that train depot in the background is where Jay worked. Very convenient for him, since it was a block away from our apartment. Then they were bought out by another radio station, and moved to the other side of town, which is where he’s been ever since.
The city girl still lurks in me, because I have such a fascination with huge grain silos like this one. I don’t know why – It’s not like there are tons of them in or around the neighborhoods in Cincinnati where I grew up. But I love seeing them whenever we’re driving through South Dakota or Minnesota.
As for the scones…I’ve had my eye on this recipe for quite awhile, but just haven’t had the time to make them. Until now. Though they are a little more time-consuming than I expected – There’s a lot of freezing time, which is hands-off. But it yields delicious results.
For the scones:
- 3/4 C unsalted butter
- 1 1/3 C old-fashioned oats (not quick-cooking or instant)
- 1 2/3 C flour
- 1/3 C packed brown sugar
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 2/3 C buttermilk
- 1 large egg, lightly beaten
- 2 Tbsp. heavy cream
- 2 Tbsp. sugar
For the Glaze:
- 1 1/2 C powdered sugar
- 3 Tbsp. maple syrup
- 1-2 Tbsp. milk
Preheat the oven to 425 degrees F.
Place the butter in the freezer and freeze at least 20 minutes.
Spread the oats on a baking sheet, and place in the oven for 5 minutes. Stir halfway through, being careful not to burn. Remove, and allow to cool.
Combine the cooled oats, flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl, and stir to combine.
Take the butter out of the freezer, and using a hand or box grater, grate over the dry ingredients. Once done, stir or mix with clean hands to break up any large clumps of butter. Place the bowl in the freezer for another 20 minutes.
Remove the bowl from the freezer, and add the buttermilk and egg. Using a fork, mix until the dough just begins to form a ball. Empty the bowl on a well-floured work surface, and knead just until the dough holds together. Pat or roll out into a 9-inch square, 1/2-inch thick. With a sharp floured knife, cut into 9 squares, and cut each square into triangles. Carefully place on parchment-lined baking sheets.
Brush the tops of the scones with the cream, and sprinkle with the sugar. Bake for 15-17 minutes, or until golden brown on the tops. Place on wire racks to cool.
To make the glaze, combine the powdered sugar, syrup, and 1 Tbsp. of milk in a bowl, and whisk until combined. Add the second Tbsp. of milk if the glaze is too thick. Drizzle the glaze over the scones, or dunk the tops into the bowl. Allow the glaze to set for 5 minutes before service.
Adapted from The Mixer Bible