87 Ratings
  • 5 star values: 60
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

Great with a cup of coffee or tea or anytime! You may substitute chopped dried pears for the dried cherries if you wish.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.

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  • In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.

  • In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.

  • Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.

  • Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.

  • Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

167 calories; 6.3 g total fat; 23 mg cholesterol; 129 mg sodium. 24.7 g carbohydrates; 2.8 g protein; Full Nutrition


Reviews (73)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/22/2006
WOW!!! These are so yummy. I must say it's a very good recipe. Though I did a couple of things. First my family doesn't care for currents so I omitted them. Secondly I only formed into one dough into a large cirlce rather then what was called for. I cut it into 8 pieces. Finally I brushed the tops with the remaining bit of buttermilk that I had and put regualar granulated sugar on the top. When they were done I made a glaze from 1c. Powedered Sugar 2T. Real Maple Syrup and A little vanilla and maple extracts. Drizzled this on the cooled scones and it was amazing. They tasted just like the ones that the restaurant I used to work at served. I really must say these are great. I had used another and this recipe I was very happy with. The whole family ate them up. Thank you very much for haring this recipe.
(70)

Most helpful critical review

Rating: 1 stars
06/04/2003
This was a very sticky and unmanagable dough even after adding extra flour to it I would not use this recipe again.
(19)
87 Ratings
  • 5 star values: 60
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/22/2006
WOW!!! These are so yummy. I must say it's a very good recipe. Though I did a couple of things. First my family doesn't care for currents so I omitted them. Secondly I only formed into one dough into a large cirlce rather then what was called for. I cut it into 8 pieces. Finally I brushed the tops with the remaining bit of buttermilk that I had and put regualar granulated sugar on the top. When they were done I made a glaze from 1c. Powedered Sugar 2T. Real Maple Syrup and A little vanilla and maple extracts. Drizzled this on the cooled scones and it was amazing. They tasted just like the ones that the restaurant I used to work at served. I really must say these are great. I had used another and this recipe I was very happy with. The whole family ate them up. Thank you very much for haring this recipe.
(70)
Rating: 5 stars
09/16/2003
These were really good however I thought that baking them at 425 deg. seemed high compared to a lot of other scone recipes I've seen so (fortunately) I decided to bake them at 375 deg. Even though I only baked them for 15 minutes they were still overly brown on the bottom and a few actually burned on the bottom. My oven temperature is usually right on with recipes' baking temp. & time so I was surprised that these were supposed to bake at 50 deg. higher than I baked them at yet for the same time as I baked mine. Next time I'll decrease the baking time further (perhaps 12 or 13 minutes at 375). I used dried cranberries. I was puzzled by the reference to "dried pears" in Step 4 of the recipe since they weren't mentioned as possible ingredients.
(64)
Rating: 5 stars
11/15/2005
Very good! My first scone-making experience and they turned out softer and more tender than ones I've bought from stores. They were crunchy on top because of the sugar(I used the unprocessed natural sugar so it was a lot more coarse giving it a very pretty look!). I replaced one cup of the flour with whole wheat pastry flour. My food processor never got the mixture to look coarse or grainy but more like very fine sand. I love the subtle maple flavor. The only thing I didn't love was the dried cherries...they tasted sort of like raisins after baking. I tasted them before I put them in the batter and they were good so I would probably leave them out next time.
(32)
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Rating: 5 stars
02/01/2004
If you want a good recipe look farther. If you want an EXCELLANT scone stop right here. I used dried cranberries in place of the cherries. and viola! Get ready to enjoy the applause!!
(30)
Rating: 5 stars
10/26/2005
I loved this recipe! I did not add the fruit. I used a large scoop and did not roll out the dough. I reduced the heat to 375 degrees F because I did not roll them out and cooked for 20 min. I did not add anything to the top. I used salted butter and omitted the extra salt. Wonderful texture. Will make many more times. Would also be great with a maple glaze over the top. Thank you for this recipe.
(27)
Rating: 1 stars
06/04/2003
This was a very sticky and unmanagable dough even after adding extra flour to it I would not use this recipe again.
(19)
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Rating: 3 stars
12/15/2005
Adding pecans or walnuts would make this similar to the old-style Starbuck's maple-oat scone that I loved so much!
(18)
Rating: 5 stars
09/16/2003
I am not sure about the kids because they are in that picky stage but I think these turned out great. I substituted about 1 cup of chopped walnuts in place of the dried cherries. These were terrific. I am thinking of topping them with a maple glaze drizzled over them.
(16)
Rating: 5 stars
02/01/2004
Scones turned out perfect with a wonderful maple flavor. I used crasins in place of the dried cherries. This is definitely a "keeper" that I will bake often.
(15)