Maple Oat Scones


  • 190g plain flour
  • 120g Avonmore butter, chilled and cubed
  • 190g oats
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 60g pecans, chopped
  • 80ml cold Avonmore Double Cream
  • 100ml maple syrup
  • 1 egg

For the glaze:

  • 50g Icing Sugar
  • 3 tbsp maple syrup
  • 1-2 tbsp water


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with parchment paper. Rub the Avonmore butter into the flour with your fingertips until crumbly.
  2. Mix in the next six ingredients until they are just combined.
  3. Whisk together the cream, maple syrup and egg in a separate bowl. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir until the dough just comes together.
  4. Turn the dough out onto a lightly-floured surface and shape into a disc. Use a biscuit cutter to cut out eight rounds and place on the baking tray.
  5. Bake for 25-30 minutes until golden. Leave to cool completely.
  6.   Whisk together the ingredients for the glaze until smooth. When the scones have cooled, drizzle over the glaze to serve.
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