Mini-batch Maple Oat Nut Scones

4.80 from 5 votes

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

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!

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!