Maple-Oatmeal Scones Recipe | Vegetarian Times Skip to main content

Maple-Oatmeal Scones

The dough can be made a day ahead, refrigerated, then baked before serving for hot scones on New Year's morning.



Ingredient Line: 
¾ cup currants
Ingredient Line: 
1 ½ cups all-purpose flour
Ingredient Line: 
½ cup whole-wheat flour
Ingredient Line: 
½ cup rolled oats
Ingredient Line: 
1 Tbs. baking powder
Ingredient Line: 
1 Tbs. sugar
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
6 Tbs. unsalted butter, cut into pieces
Ingredient Line: 
½ cup low-fat milk
Ingredient Line: 
¼ cup maple syrup


1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Place currants in bowl, and cover with boiling water.

2. Whisk together flours, oats, baking powder, sugar, and salt in large bowl. Add butter pieces, and rub into flour mixture with fingers until mixture resembles coarse meal.

3. Whisk together milk and maple syrup. Stir into flour mixture just until dough comes together. Drain currants, and stir into dough.

4. Transfer dough to well-floured work surface, and knead 2 to 3 times, or until smooth. Pat into 1-inch-thick square. Cut 16 scones with 2-inch round cutter, and place on prepared baking sheet. Bake 15 to 17 minutes, or until light brown on top.

Nutrition Information: 

3 g
Total Fat: 
4.5 g
Saturated Fat: 
3 g
23 g
12 mg
145 mg
1 g
9 g
Makes 16 scones