1-Step 1: Mix the Dry Ingredients Whisk together the flour, 1/2 cup quick oats, brown sugar, baking powder, and salt in a large bowl. This helps distribute the leavening agents evenly for a nice rise. Keep stirring until the mixture looks well combined and ready for the next part.

2-Step 2: Add the Butter Cut the cold unsalted butter into the dry mix until it resembles coarse sand. Use your fingers or a pastry cutter to blend it in, which creates those flaky layers we all love in the ultimate baking guide. Make sure the butter stays cold to avoid a tough dough.

3-Step 3: Combine Wet Ingredients Stir in the heavy cream and maple syrup until the dough forms a shaggy mass. Don’t overmix at this stage to keep the scones tender and moist. The maple syrup adds that rich flavor, tying everything together nicely.

4-Step 4: Shape and Bake Place the dough on parchment paper dusted with the additional 1/4 cup or more of quick oats to prevent sticking. Pat it into a 1-inch thick round and cut into 8 wedges, then slightly separate them on the paper. Bake for 20 to 25 minutes until golden and done, checking at the 20-minute mark for smaller scones.

5-Step 5: Prepare and Add Icing After the scones cool, whisk together the confectioners’ sugar, maple syrup, heavy cream or milk, and a small pinch of fine salt until smooth. Drizzle this icing over the tops for an extra sweet finish. Let it set for a few minutes before serving to enjoy the full flavor.