Maple Almond Oat Scones

Adapted from: Once Upon A Chef (who adapted it from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang)

Yield: 8 scones


  • 1 ½ cups (180g) all-purpose flour
  • 1 ¼ cups (111g) old-fashioned rolled oats
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, cold & cubed
  • ½ cup (156g) maple syrup
  • 1/3 cup (76g) heavy cream, cold
  • 1 large egg, cold
  • ½ cup (80g) NETZRO + We Are Nuts Maple Bourbon Almonds, chopped
  • ½ cup (75g) raisins


  1. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, whisk together flour, oats, baking powder, baking soda, and salt.
  3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Put this bowl in fridge.
  4. In a small bowl, whisk together maple syrup, heavy cream, and egg.
  5. Pull flour mixture bowl out of fridge and make a well in the centre. Pour in the liquid mixture and stir just until moistened. Gently fold in chopped almonds and raisins.
    NOTE: This dough is wetter than a typical scone dough, in case you were wondering at this point!
  6. Using a large scoop (such as a 2-ounce #16 disher), drop rounded blobs of dough onto prepared baking sheet about 2 inches apart. Sprinkle tops with turbinado, sparkling, or maple sugar if you like. 
  7. Place baking sheet in fridge for 30 minutes.
  8. While scones are chillin’, heat oven to 350°F.
  9. Bake for 25 minutes or until scones are lightly browned on top and golden around the edges.
  10. Enjoy scones warm or transfer them to a wire rack to cool completely.

Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!