Maple Oat Scones With Espresso Glaze

The yummiest maple oat scones with all of your favorite cool-weather flavors: cinnamon, oats, maple and espresso and pecans. These will quickly become your new favorites!
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Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife

Friends, let’s make some delicious maple oat scones!

I love-loathe Sundays. I don’t like to make plans on Sunday and I secretly judge people that plan an event that requires me to leave the house on a Sunday. We can still be friend but if we’re to be really good friends, this has to cease. 

The only outing I’ll consider on a Sunday is one that involves equal parts booze and really delicious food (and even then I have to be able to wear soft clothes). If this isn’t happening, I’m bunkered in the house, sweats on and hair in shambles. That’s everything and more to love about a Sunday.

Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife

The loath-part comes when the reality of Monday starts creeping into the periphery. It does this in the form of laundry and, sometimes, the need to work on your schedule for the upcoming week. Sometimes it’s an errand that requires too much effort that my kids forgot to mention to me (I need poster board!). Poster board might not seem like a big deal…but living in the sticks, it takes effort.

Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife

This morning I had to clean my kitchen and do laundry. Both highly annoying, but necessary, evils. I’m glad it’s done so we can talk about these maple oat scones. I started making these last year and then they died off in the summer…who wants maple oat scones when it’s hot as balls out? I don’t.

But now that the leaves are turning colors and it’s actually getting cooler (and by that I mean low 80s…so annoying), the time has come to dust off the maple oat scone recipe and share with you.

This scones has all kinds of cool morning flavors: maple, oats, cinnamon and espresso. I use the same technique as my other scones, the most important things to remember are: a) resist the desire to over-futz with your dough; b) give your dough a quick freeze before baking. Both are crucial to scone-making success.

Additionally there are several flours here…don’t deviate. Different flours have different protein levels and they will totally change your scone by either making them too tough or the dough too wet. Listen to me and you shall succeed (plus I use these flours in lots of recipes…I’ll list them below for reference). Happy Sunday lovies.

Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife

Before You Bake Your Scones

Maple Syrup

You have to use 100% pure maple syrup. Without it, the recipe won’t work. I’ve tried subbing in the imitation stuff and it was a disaster. Don’t do it.

White Whole Wheat Flour

I simply love the stuff. It adds that delicious wheat flavor to baked goods without the density.

Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife


This recipe is a wee high maintenance with three flours in one recipe. I mean, seriously? Who do I think I am?!?! But before you think I’m an asshole and ignore this recipe, I beg you to reconsider. We use the all-purpose because of it’s stability, cake flour for it’s tenderness and the white whole wheat for its’ taste and fluffiness. Together this trio makes a perfectly tender, flavorful scone. Do it.


I’m an espresso junkie, I’m not going to lie. But I recently started making cold brew concentrate and it works beautifully in place of the espresso. If you don’t have access to either use fresh-brewed strong coffee and you’re good. You got this.

Maple Extract

I feel like trash when I use imitation extracts. So just know that when I do, I do it with purpose and not haphazardly. Pure maple syrup doesn’t impart the same flavor in the glaze. In fact you would have to use so much maple syrup that the glaze would be one sticky mess. So just a drop of the maple extract really pulls out that maple flavor. If you’re taking a moral stand against it, I respect you and you can just move forward without it.

Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife

More Delicious Things to Bake

More Recipes that use Cake Flour

chocolate + espresso birthday cake,

triple chocolate espresso tea cake,

sea salt double chocolate muffins,

pumpkin scones,

thai thai scones,

raspberry + blueberry scones,

tangerine scones,

blueberry coffeecake,

five-spice cranberry coffeecake

More Recipes that use White Whole-Wheat Flour

fricken delish chocolate chunk cookies,

giant salted chocolate chip olive oil cookies,

sea salt double chocolate muffins,

buttermilk waffles

Maple Oat Scones With Espresso Glaze Recipe by Rebecca Firth | DisplacedHousewife

Maple Oat Scones

The yummiest maple oat scones with all of your favorite cool-weather flavors: cinnamon, oats, maple and espresso and pecans. These will quickly become your new favorites!
5 from 2 reviews
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Course: Breakfast Brunch
Cuisine: Scones
Keyword: Scones, Maple, Oat, Espresso, Pecans
Servings: 16 Scones


For the Scones

  • 1 3/4 cups cake flour
  • 1 ½ cup all-purpose flour
  • 1 cup white whole-wheat flour (if you use regular whole-wheat it will alter the consistency of the scone)
  • 1 cup old fashion oatmeal (plus more for sprinkling on top)
  • 1 tablespoons baking powder
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoons sea salt
  • 3/4 cup heavy whipping cream
  • 2/3 cup real maple syrup (don’t use the fake stuff, only 100% maple syrup or it will change the consistency of the scones)
  • 2 large egg
  • 3/4 cup chopped pecans (optional)
  • 1 cup cold unsalted butter (two sticks, 8 oz, cut into 16 chunks)

For the Glaze

  • 2 cups powdered sugar
  • 2 tablespoons real maple syrup
  • 1 tablespoon fresh brewed espresso or strong coffee…plus extra to thin the schmooey (you can also use milk to thin the schmooey if you want a more subtle coffee flavor)
  • 1 small drop of maple extract (this stuff is imitation, but it really brings out the maple syrup flavor…trust me on this)
  • Use milk or cream to thin consistency if desired

To Garnish

  • 3 tablespoons old fashion oats
  • 3 tablespoons raw pecans, (coarsely chopped)


For the Scones

  • In a large bowl, whisk together the cake flour, all-purpose flour, white whole-wheat flour, oatmeal, baking powder, granulated sugar, brown sugar, cinnamon and sea salt.
  • In a medium bowl, whisk together the cream, maple syrup and eggs. Set aside.
  • Sprinkle your 16 pieces of cold, cut butter over the flour mixture. Using a pastry blender, two forks or your hands, work the butter into the flour until the butter is the size of peas. If you’re using the pecans, sprinkle them over the top of the flour-butter mixture. Drizzle the cream mixture on top of the flour and, using a fork, start to stir until a ball begins to form.
  • Heavily flour your hands and lightly flour a cutting board (or whatever surface you’re going to use). Dump the scone dough onto the floured cutting board. It should be a loose ball at this point. Separate the dough into four equal-sized balls.Pat each dough ball into a flattened disc, about 1-inch thick. It’s important that the sides of the disc are 90 degree angles.Cover a baking sheet with parchment paper. Give it a light dusting with flour and put the scone discs on the baking sheet. Put the maple oat scones in the freezer for 15-30 minutes.
  • Preheat your oven to 400 degrees F and move an oven rack to the top third of the oven, about six inches from the top of the oven.Pull the scones out of the freezer and using a very sharp knife (I use my bread knife) cut each disc into four scones, so that you have 16 scones total. Do not use a see-saw action when cutting your scones. Place the maple oat scones on a parchment-covered baking sheet. Make sure you leave 2 healthy inches between each scone. Bake for 16 minutes. Once out of the oven, let rest for about 10-15 minutes in a draft-free area.

For the Glaze

  • While they're cooling, prepare your glaze. Mix all glaze ingredients (powdered sugar, maple syrup, espresso and maple extract) in a medium bowl until completely smooth. Taste and adjust flavor as necessary. If it's too thick, add more espresso (or milk) to thin it; if it's too thin, add more powdered sugar.
  • If using the oats and pecans on top, place in a skillet and cook over medium low until toasty and you start to smell the pecans. Don't let them burn.

To Garnish

  • Place more parchment on top of a cooling rack. Set the maple oat scones on the parchment to cool a bit more.Drizzle the schmooey on top and sprinkle with toasted oats and pecans. These maple oat scones are best the day you make them, but stored at room temperature in an air-tight container they will last for several days.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Rate the Recipe:


  • Christine PINTO March 27, 2024 at 2:38 PM

    5 stars
    These were amazingly successful and I substituted coconut milk for heavy cream for added deliciousness

    • Rebecca Firth March 29, 2024 at 1:15 PM

      OMG I love these scones so much and the coconut milk sounds delicious!!! So glad you enjoyed them! xo

  • Sherilyn September 12, 2021 at 8:18 PM

    Your thoughts about Sundays… YES!! No to plans on Sunday or I get pissy lol. Can’t wait to try these!

    • Rebecca Firth September 12, 2021 at 9:07 PM

      YES Sherilyn, you’re my people!! I hope your day was relaxing and full of naps and soft clothes!! xo

  • Janet March 10, 2019 at 10:54 AM

    Just ate my first one after making them yesterday. Delicious. I could definitely taste the espresso in the frosting, maple not so much. And I even bought the maple extract for that drop…which I doubled. I really appreciate that you give other uses for the various flours. These made huge scones and I had to divide them between two pans, which I baked separately.

  • Katrina October 28, 2017 at 3:39 AM

    I’m reading this blog, and reminiscing about drinking lattes with a dear old friend.

    • Rebecca Firth October 28, 2017 at 6:46 PM

      Sweet thoughts! Thank you for stopping by! xo

  • Mary Ann | The Beach House Kitchen September 29, 2017 at 1:30 AM

    I absolutely LOVE the flavors going on in these scones Rebecca! That glaze…OMG! These will be happening very soon at my house! Perfect for lazy weekends with a nice hot cup of morning coffee! The temps are dipping here, so these are going to be perfect! Keeping my fingers crossed for cooler weather heading your way soon!

  • Karen September 24, 2017 at 9:00 PM

    Just made these yesterday and they turned out beautifully! I couldn’t locate white whole wheat flour but used whole wheat pastry flour instead with a really nice result. The multiple flours (and sifting) really were key!

    • Rebecca Firth September 25, 2017 at 2:46 AM

      Thank you so much for this note Karen!!! I’m so glad you loved them and I love your swap!!! xoxo

  • fatimah September 23, 2017 at 12:48 AM

    love love love this!! must make them, just beautiful xx

    • Rebecca Firth September 23, 2017 at 12:53 AM

      Awwww thank you Fatimah!!!! I wish you lived closer — I would love to share the ones in my kitchen!!! xoxo

  • Olivia October 26, 2015 at 1:35 AM

    These look simply scrumptious! I must find time in my week to make these.

  • Jessica | A Happy Food Dance October 26, 2015 at 1:05 AM

    Are you in my brain?! I feel the same way about Sundays. I want to wear the same thing I slept in for as long as possible, the only plans I want to make are ones I can easily get out of, and I am totally mourning the fact that Monday is so close. Wahhhh! Like right now! And the scone queen has done it again – these look perfect and I love the schmooey – more things should be referred to as schmooey. Good luck on your Monday!

    • DisplacedHousewife October 26, 2015 at 1:15 AM

      It’s brutal!! Good luck with your Monday too…I always love your comments pengyou!! xox