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Oatmeal Scones with Maple Peeps
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Pancake and syrup-flavored Peeps are the latest Easter basket treat to hit store shelves. Put them to use as a topping for decadent oatmeal scones with a maple glaze.


  • Oatmeal Scones

    • 1½ cups all-purpose flour
    • 3/4 cup old-fashioned rolled oats
    • 1/4 cup light brown sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 stick (1/2 cup) cold unsalted butter, cubed
    • 1/2 cup buttermilk, chilled
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons maple syrup
    • Pancake and Syrup Peeps, to serve
  • Maple Glaze

    • 1 cup powdered sugar, sifted
    • 2 tablespoons maple syrup
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons heavy cream or half-and-half


1. Combine flour, oats, sugar, baking powder, baking soda and salt in a large bowl. Stir to blend. Add cubed butter and use a pastry cutter to cut the butter into the flour until the butter chunks turn into the size of large peas.

2. Make a well in the center of your dough and pour the buttermilk and vanilla into the center. Using a large spoon or fork, gently stir the wet ingredients into the dry, until absorbed. Do not over mix. The dough will still be very crumbly.

3. Turn the dough out onto a floured workspace and knead or fold a few times with your hands until dough comes together. On a parchment-lined baking sheet, form the dough into a 7-inch disk and then cut into 6 wedges by cutting the disc in half and then each half circle into 3 triangles. Bake in a 400 degree oven for 15 to 20 minutes, until golden brown.

4. Add all of the ingredients for the glaze into a bowl and mix thoroughly. Using a spoon, generously drizzle glaze onto the scones while still warm. Top with Peeps and serve.