Maple Oatmeal Scones


  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • ½ cup regular oats
  • 1 tsp. kosher salt                                                                                                    Maple Oatmeal Scones
  • 1 tsp. baking soda
  • 1 tbsp. baking powder
  • ¼ cup butter, frozen for 30 minutes then grated
  • 2 oz. reduced fat cream cheese, diced then frozen for 30 minutes.
  • ¼ cup maple syrup, divided
  • 1 cup soy milk
  • 1/3 cup cold seltzer or soda water


  1. Preheat oven to 425°. Cover a baking sheet with parchment paper.
  2. In a large bowl, whisk together all purpose flour, whole wheat flour, oats, salt, baking soda and baking powder.
  3. Add frozen butter and cream cheese. Using a pastry cutter or 2 forks, cut in butter and cream cheese until little pebbles form.
  4. Add 3 tbsp. syrup, soy milk and seltzer and stir until just combined. Dough will be very sticky.
  5. Flour a work surface and your hands. Place dough onto flour. Sprinkle some flour on top of the dough and knead dough 10 times.
  6. Flour your hands again and pat out the dough to 1 inch thick circle.
  7. Flour a sharp serrated knife and slice dough into 12 wedges.
  8. Flour a spatula and gently transfer scones to baking sheet.
  9. Place onto a baking sheet and brush with the remaining 1 tbsp. syrup.
  10. Bake for 11 to 14 minutes.
  11. Place on a wire rack and cool for 5 minutes.

(Source: Adapted from Food Done Light)