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Whole Grain Scones with Maple Butter
5 from 4 votes

Whole Grain Scones

Only 20 minutes to these tender and moist whole grain scones with creamy sweet maple butter. No one will be able to tell that these whole grain scones are a healthy option
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Amy D.


  • 1 1/2 cups whole wheat flour
  • 1/2 cup old fashioned oats
  • 3 Tablespoons brown sugar
  • 1 Tablespoon baking powder
  • pinch of salt
  • 2 Tablespoons olive oil
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter , softened to room temperature
  • 1 Tablespoon plus 2 teaspoons maple syrup
  • 1/8 teaspoon pumpkin pie spice


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray.
  3. In a medium sized bowl, combine the whole wheat flour, oats, brown sugar, baking powder, and salt.

  4. In a small bowl beat the eggs and olive oil into the buttermilk with a fork, until well combined. Stir the liquid mixture into the dry ingredients to make a crumbly dough. Knead in the bowl, 1-3 times until the dough forms a ball.
  5. Turn the dough out onto the prepared baking sheet and pat into a 6 inch round that is about 1 inch thick. Using a sharp knife, cut the dough into 6 wedges.
  6. Bake for 15 minutes or until the scones are lightly browned.
  7. While the scones bake, beat the butter, maple syrup, and pumpkin pie spice together.
  8. Serve scones warm with maple butter spread.