Toasted oat and maple scones from Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes (page 48) by Christopher Kimball

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Notes about this recipe

  • EatinSnax on March 26, 2025

    As written, these were WAY too sweet for us. When I made them a second time, I cut the white sugar out of the dough completely, leaving in the full amount of maple syrup, and thought they were much better in both flavor and texture. There were still plenty sweet.

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