Maple-Oat Heart Scones – They Work for Me!

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Maple-Oat Heart Scones

I’m not sure if it’s his age or his personality, but FishBoy 6 has been loving all sorts of cooking and crafting activities lately. I have a myriad of pink, handcut hearts strewn all over the school room floor as he has been working on Valentines this week. Yesterday he helped me prepare a veggie tray. And here he is helping me make some of our favorite scones. They are delicious and super easy to make with kids.


Maple-Oat Heart Scones


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Maple-Oat Heart-Shaped Scones
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Bake up some whole grain, oaty scones to please the people you love. A sprinkling of sugar adds delicious crunch and sweetness.
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American, English
Keyword: oat scone, oatcake, oatmeal scone, rock cake, scone recipe, scones
Servings: 8
Calories: 201 kcal
Author: Jessica Fisher
  • 1 cup unbleached flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter cut into pieces
  • 3/4 cup buttermilk
  • 1 egg
  • 1 tablespoon maple extract
  • white pink, or red sugar
  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Measure the flours, oats, brown sugar, baking powder and salt into the bowl of food processor fitted with metal blade. Secure the lid and pulse briefly to mix.

  3. Add the butter pieces and process until coarse crumbs are formed. Pour this crumb mixture into a large mixing bowl.

  4. If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.

  5. In the now empty processor bowl, combine the buttermilk, egg, and maple extract. Blend until smooth.

  6. Slowly pour the wet ingredients into the dry crumb mixture and stir quickly, just until a dough forms. Overmixing will result in tough scones.

  7. Empty the dough onto a lightly floured surface. Knead three or four times with floury hands. The dough will be sticky.

  8. Shape the dough into a large, flat round. Cut into eight wedges and pull them apart. As you separate the wedges, indent the rounded side so that it forms the top of a narrow heart. The point of the wedge will form the point of the heart.

  9. Place the eight hearts equally spaced on the prepared baking sheet. Sprinkle generously with the colored sugars and bake for 15-20 minutes or until done.

Recipe Notes

You can freeze the scones, baked or unbaked.

To freeze unbaked: Flash freeze and store in an airtight container in the freezer. Bake from frozen, according to recipe instructions, increasing baking time 5 to 7 minutes.

To freeze baked scones: bake and cool the scones. Store them in an airtight container in the freezer.

Nutrition Facts
Maple-Oat Heart-Shaped Scones
Amount Per Serving
Calories 201 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 38mg13%
Sodium 159mg7%
Potassium 260mg7%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 244IU5%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Lynn says

    I’ll bet these are tasty 🙂

  2. Tasha says

    These sound great!

  3. JessieLeigh says

    These sound very yummy!

    And how cute is your boy? Love that smile on his face! He looks very proud of the work he’s doing. 🙂

  4. Michelle@Life with Three says

    Those look delicious — I’ll definitely be giving them a try! 🙂

  5. lerinleigh says

    I might try these! Do you ever drizzle them with anything?

  6. Kim @ Forever Wherever says

    Fun to make and yummy to eat…a great combination!

  7. It Feels Like Chaos says

    These sound yummy and are so cute! I’m going to try them. Thanks for sharing!

  8. Jeff says

    Yummy! Made these for breakfast and my son said they tasted better than the best candy. Sounds like a keeper to me!

  9. Adrianne says

    Budget friendly, yet "fancy" all at once, and might I add YUMMY! We added a maple flavored powder sugar glaze drizzled over the top. Served with a hot mug of Cider, they made for a great breakfast! Thank you.

  10. Katie says

    Mine turned out just as sticky as yours. I’m thinking that is way too much buttermilk. About 1/3 to 1/2 a cup seems more reasonable. Also, I replaced some of the baking powder with baking soda as the acid in buttermilk reacts with the soda to create leavening.

    • Jessica Fisher says

      This works fine for me if I have real buttermilk. But, I’ve noticed differences in buttermilks, too.

    • Kimberly Rhoades says

      That’s a great suggestion….ours turned out way too sticky, too.

      Gonna try them again with your changes. Thanks!

      • Jessica Fisher says

        I’m finding that buttermilk is very inconsistent across brands. Some is extremely THICK and others are thin as milk. This could account for some of the changes.

  11. those look so good!

  12. Elizabeth says

    Hi Jessica! I’m not sure if you monitor all past posts, but I’ll give it a try. 🙂 When making this as a baking mix for freezer cooking, at what point do you freeze? Do you mix in the butter and then freeze, or stop before the butter? Thanks so much…your blogs are invaluable to me, and you do such a fantastic job!

    • Jessica Fisher says

      @Elizabeth, you can do one of two ways. Just mix the dry ingredients and add the wet later. Or make it until baking, freeze them unbaked on a lined cookie sheet and then transfer the frozen scones to a freezer bag. When you bake them (from frozen), just increase your baking time by 5 min.

  13. Jessica says

    These sound great! Have you tried replacing the unbleached flour with white whole wheat flour or fine ground whole wheat flour? Also, could you use regular Old Fashioned oats instead of quick oats? Just curious, since these are the items i usually have on hand.


    • Jessica Fisher says

      Yes, I think you could make those substitutions. I often use white whole wheat or whole wheat pastry flour (1/2 and 1/2 to white). If you use a food processor, old fashioned oats should work fine.

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