Sheet Pan
Maple Oatmeal Berry Scones with Maple Bourbon Drizzle
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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.
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).
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!
Haha definitely is a blessing!
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.
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. ;)
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
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)
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
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)
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