My fave scones of all time and now I can make them without a visit to the bakery from basic ingredients in 30 minutes, anytime I want, and So. Can. You!

Let’s do it.

The first time I nailed this recipe I cried because it was legit the exact same vibe as the ones I got from Forge Bakery here in Boston. I believe Starbucks used to carry one like this too, which was also iconic. It’s almost an exact replica, but only one, vegan and gf if you want!

I love adding these scone babies to my breakfast bowls.

Let me know what you think if you give these a try!

Here’s a pic from a reader, send me yours! 🥰

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4.80 from 5 votes

Mini-batch Maple Oat Nut Scones

Mini-batch recipe for making 4 baby maple oat scones, or 2 regular sized, or one massive bakery-size scone!

Prep Time5

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: gluten-free, maple oat nut, plant-based, scone, scones, single-serving, small-batch, vegan

Servings: mini scones

Calories: 122kcal

Ingredients

1 tbsp (plant) butter (14 g) sub coconut oil
1 tbsp maple syrup (21 g)
1/4 tsp vanilla extract
1/4 cup flour (30 g) gf all purpose if desired
1/4 cup oats (20 g) rolled or quick oats
1/4 tsp baking powder
pinch of salt
2 tbsp pecans, chopped (15 g) sub other nuts or raisins
2-4 tsp (nut) milk I use unsweetened almond milk

Optional maple glaze

1 tbsp powder sugar (7 g)
1 tsp maple syrup (7 g)

Instructions

Preheat oven to 350F and line a baking sheet with parchment.
In a small bowl add butter, maple, vanilla and melt in the microwave until blended. Add flour, oats, baking powder, salt and mix to get a crumbly dough. Stir in the nuts.
Add 1 tsp milk at a time until all crumbs are moistened without adding too much milk. Your dough should stick together but not be wet. I added 4 tsp.
Turn dough over on the parchment and press into a disk. Either shape into a scone-triangle or cut into 2-4 pieces and separate them.
Bake 25 minutes or until slightly golden, let them cool completely.
(optional) Stir together the glaze and spread over the cooled scones. Refrigerate to set.
Enjoy!

Notes

The recipe is written for a breakfast scone that is not overly sweet. If you want a dessert scone, either add 1 tbsp sugar with the maple syrup or don’t omit the glaze. That should do it!
If not using a food scale, definitely spoon & level your flour to avoid over-measuring it, since this will lead to dry baked goods.
I wrote the recipe for the novice baker and instructed to melt the butter. If you’re a total pro, you can cut the cold butter into the dry mix, to create flakier structure. I find that it doesn’t really make much of a diff for oatmeal scones since the oatmeal becomes the dominant texture anyway, but it’s your scone, your elbow grease, your call!