Maple Oatmeal Berry Scones with Maple Bourbon Drizzle

By • March 29, 2012 • 29 Comments



Author Notes: There's nothing quite like biting into a fresh-baked scone, especially one that's chock full of good-for-you stuff, like oats, berries, bourbon and cream. Serve with good raspberry jam and a few dollops of whipped cream, boozy or not, and you've almost got a Scottish Cranachan in scone form. I've included directions for substituting the maple syrup with honey, if you're so inclined to keep the Cranachan theme going. Of course, if you really want it to be in the style of Cranachan, you're gonna need some scotch whisky. I just happen to really enjoy bourbon. This recipe was adapted from my Royal Wedding Scones recipe here in the archives.mrslarkin

Serves 8

  • 2 cups (9 ounces) all-purpose unbleached flour (I use King Arthur all-purpose unbleached)
  • 1/2 cup (2.25 ounces) old-fashioned rolled oats (reserving 3 tablespoons to mix in at step 4) plus extra for the tops of the scones
  • 1 tablespoon baking powder (I use Red Star brand)
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cups frozen mixed berries (I use blueberries, raspberries, blackberries)
  • 3/4 cups cold heavy cream, plus extra for brushing on the scones
  • 1/4 cup maple syrup, plus extra for brushing on the scones and for the icing (or substitute runny honey)
  • 1 cold large egg
  • 1 teaspoon vanilla
  • maple sugar, or granulated sugar, for sprinkling on the scones
  1. Preheat oven to 425 degrees F.
  2. FOR THE MAPLE BOURBON DRIZZLE (optional): mix 1 cup confectioner’s sugar with 3 tablespoons maple syrup and 1 tablespoon bourbon. Stir until smooth. I always do this by sight, so if too loose, add more sugar. If too thick, add a touch of water. It should look thick like corn syrup. Alternatively, for a honey-bourbon icing, stir together 2 tablespoons runny honey, 1 tablespoon bourbon and 1 tablespoon water, then mix into the confectioner's sugar until smooth. This makes plenty and extra icing can be stored in the fridge. Bring to room temperature to soften, or nuke it for a few seconds until it's pourable. Set aside.
  3. In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine.
  4. Add the butter, and pulse a few times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
  5. Stir 3 tablespoons of the reserved oats into the flour mixture. Gently toss the frozen berries into the flour mixture.
  6. In a large measuring cup, place the heavy cream, maple syrup, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together. And if the dough seems a little too wet, sprinkle a tablespoon of flour over the dough and gently mix it in.
  7. Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
  8. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  9. Place scones, frozen or freshly made, on a parchment-lined sheet pan, about 1 inch apart. Brush with some cream mixed with maple syrup to taste. Top scones with extra oatmeal and then sprinkle with sugar.
  10. Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean.
  11. Let cool, and, if desired, drizzle the maple bourbon icing on top.
  12. COOK'S NOTE: I had a weird thing happen once when I ran out of Red Star baking powder and used Rumford's instead. The frozen Rumford scones did not rise when baking. So fyi, if you use Rumford's, bake the scones straightaway, and don't freeze them.
Jump to Comments (29)

Comments (29) Questions (0)

Default-small
Default-small
Photo_squirrel

over 1 year ago LE BEC FIN

what IS the matter with the recipe reviewers? this should absolutely be recognized for its brilliance.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you.

Dsc00859_2

over 1 year ago creamtea

Oh my these look good. Is bourbon good for you? ;)

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

why, yes! lots of analgesic properties.

Default-small

over 1 year ago Ceege

Oh yum. I can't wait to try these. I need to pick up the berries and the cream. I love scones and will make these next weekend when my sister and niece are coming for a day of shopping. I always have a light breakfast for them when they arrive and it holds us over while doing all that tiresome (ha ha) window shopping).

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hope you like them, Ceege! Let me know how they turned out.

Img_7818

over 2 years ago EmilyC

Made these yesterday and loved them! I'm amazed at how great they taste on day 2 -- a huge contrast to most scones I've had that get hard and dense as they age. I only had Rumford baking powder on hand but will buy Red Star so I can follow your freezing tip next time. I'm thinking it could be both a blessing and a curse to have scones at the ready in my freezer! : )

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is so great, Emily! Yup, scones made with eggs tend to stay fresher longer.

Haha definitely is a blessing!

Default-small

over 2 years ago 3Whisks

Um, how much butter, how many blueberries and exactly what am I supposed to do w/ the 1/2 cup of oatmeal (minus the 3T - that much is clear)?

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Woopsies. I edited recipe to include the butter and berries. Oatmeal is part of dry ingredients in step 2.

Img_1958

over 2 years ago gingerroot

LOVE! These sound heavenly.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, g!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These sound fantastic, as expected! Your royal wedding scones are some of the best I've ever tried. I can just imagine how good they'd be with the maple and bourbon.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, hla!

New_years_kitchen_hlc_only

over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Have never frozen uncooked scones before . . . I appreciate the tips, especially the cautionary about using Rumfords. ;o)

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Try it; you'll be hooked, AJ. Just imagine all the scones you could have at the ready for the boys. ;)

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Holy Cow! I think this is a perfect combination of flavors. I must make these. Hooked on your scones.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks sdebrango!!

Summer_2010_1048

over 2 years ago Midge

YUM! Oatmeal, berries, maple syrup, and bourbon-- the perfect breakfast.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yep, the bourbon is key. ;) Thanks Midge.

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I really seriously need to bake some Mrs L scones. yum

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks aargersi. I might have to try these using my leftover pork fat instead of butter. It's crazy good.

Default-small

over 2 years ago jenniebgood

These look so good mrslarkin (you got a fantastic rise in these!)! I love anything with berries in them.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you jennie.

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

You had me at maple bourbon drizzle........

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

:)

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh geez. Thanks so much AJ. The editing function is driving me ca-razy!

butter should be 6 tablespoons cold unsalted butter

berries should be 3/4 cup frozen mixed berries (I use blueberries, raspberries and blackberries)

New_years_kitchen_hlc_only

over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

The berries seem to have been dropped, too . . . ;o)

New_years_kitchen_hlc_only

over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Whoa, these look amazing. The butter somehow got dropped from the ingredients list. How much do you use? I'm definitely making these for my son, who returns for spring break tomorrow night and who loves scones more than just about anything else I bake. ;o)