Sheet Pan

Maple Oatmeal Berry Scones with Maple Bourbon Drizzle

March 29, 2012
4 Ratings
  • Serves 8
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

What You'll Need
  • 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 cup frozen mixed berries (I use blueberries, raspberries, blackberries)
  • 3/4 cup 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.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • sethchan
  • LeBec Fin
    LeBec Fin
  • creamtea
  • EmilyC

31 Reviews

Taylor S. March 29, 2020
Love these! I popped mine in the oven straight from the freezer and they turned out delicious/beautiful.
sethchan October 10, 2015
Seems like a pretty extreme amount of baking powder. A tablespoon? Really? Wouldn't that affect the taste?
mrslarkin October 10, 2015
Nope. It's just right.
sethchan October 10, 2015
LeBec F. April 10, 2013
what IS the matter with the recipe reviewers? this should absolutely be recognized for its brilliance.
mrslarkin April 10, 2013
thank you.
creamtea April 9, 2013
Oh my these look good. Is bourbon good for you? ;)
mrslarkin April 9, 2013
why, yes! lots of analgesic properties.
Ceege March 26, 2013
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).
mrslarkin April 9, 2013
Hope you like them, Ceege! Let me know how they turned out.
EmilyC April 21, 2012
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! : )
mrslarkin April 21, 2012
That is so great, Emily! Yup, scones made with eggs tend to stay fresher longer.

Haha definitely is a blessing!
3Whisks April 9, 2012
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)?
mrslarkin April 9, 2012
Woopsies. I edited recipe to include the butter and berries. Oatmeal is part of dry ingredients in step 2.
gingerroot April 2, 2012
LOVE! These sound heavenly.
mrslarkin April 2, 2012
Thank you, g!
hardlikearmour March 31, 2012
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.
mrslarkin April 2, 2012
Thank you, hla!
AntoniaJames March 30, 2012
Have never frozen uncooked scones before . . . I appreciate the tips, especially the cautionary about using Rumfords. ;o)
mrslarkin March 30, 2012
Try it; you'll be hooked, AJ. Just imagine all the scones you could have at the ready for the boys. ;)
Midge March 30, 2012
YUM! Oatmeal, berries, maple syrup, and bourbon-- the perfect breakfast.
mrslarkin March 30, 2012
yep, the bourbon is key. ;) Thanks Midge.
aargersi March 30, 2012
I really seriously need to bake some Mrs L scones. yum
mrslarkin March 30, 2012
Thanks aargersi. I might have to try these using my leftover pork fat instead of butter. It's crazy good.
jenniebgood March 30, 2012
These look so good mrslarkin (you got a fantastic rise in these!)! I love anything with berries in them.
mrslarkin March 30, 2012
Thank you jennie.
drbabs March 30, 2012
You had me at maple bourbon drizzle........
mrslarkin March 30, 2012
mrslarkin March 30, 2012
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)
AntoniaJames March 30, 2012
The berries seem to have been dropped, too . . . ;o)
AntoniaJames March 30, 2012
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)