Oatmeal-maple scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 41) by Joanne Chang and Christie Matheson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on February 24, 2024

    I am aware that the baking time on the recipes in this book are off. Forty minutes is too long. Start checking at 18 and every 2 minutes after. Mine were done at 22 minutes.

  • senzler on June 08, 2022

    Well the 40 minutes baking time might explain why these were a bit dry

  • snoozermoose on December 14, 2021

    Agree with others that the baking time is too long. While the glaze is nice (and a must), these aren't my favorite scones. The oat texture gets in the way of the traditional flakiness.

  • redbird on November 27, 2021

    Wonderful flavor but the 40 minute baking time is definitely too long. Don't skip the glaze!

  • anya_sf on June 24, 2017

    These were easy to make. As usual with the recipes in this book, I found weighing the ingredients to be faster and easier than measuring (except the small things like baking powder). I used my King Arthur Flour scone scoop and got 11 scones (easier to justify eating 2 if they're a bit smaller!). I mixed and scooped them the night before and refrigerated overnight, then baked the next morning, which worked great. They took 30 minutes to bake. I thought that half the glaze was just the right amount. These scones were delicious, if you love maple, which I do.

  • rmkeller on April 16, 2017

    I too found 40 minutes too long. I think I took mine out around 33 minutes. They probably would have been fine with 2 minutes more or less, but I wouldn't want to go all the way to 40. The flavor was fantastic. I will definitely make these again.

  • MmeFleiss on February 05, 2017

    Great, although I thought 40 mins was a little too long. I'd take it out earlier next time.

  • Frogcake on May 01, 2016

    These are fantastic scones! Just the right amount of sweetness with the butter-pecan-maple flavour. It's important to toast the pecans beforehand. My family also loved the maple glaze. We have scads of maple syrup in our house as our extended family has a sugar bush. So I will be making these scones again!

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Reviews about this recipe

  • Lisa Is Cooking

    They had great texture from the oats and nuts and the chewy raisins, and they were filled with maple flavor. I liked the crispy edges on these scones...And, I liked how easy that made them to make.

    Full review
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