I’ve made a lot of scones on the blog since I began, and this is one of the best. I make all my scones big, light, and fluffy inside, and always thickly glazed. But in this case, walnuts and maple complement each other so well, and when you add in some oat flour and buttermilk, you get the ultimate late fall breakfast. The glaze is pure, intense maple and the warm scone just falls apart in your mouth. Promise me you’ll make these!
This recipe was originally on the blog as Maple Oat Nut Scones, and I was copying the Starbucks version, which I don’t think they even make anymore. I loved them so much but got lousy photos of them, so I’ve updated here. Because I am a restless cook and can’t ever seem to leave a recipe alone, I’ve tweaked it, too. I mean it when I say it’s one of, probably the one, favorite scone I’ve made.
My scones all have a relatively wet dough, which bakes up more like a fluffy biscuit than a dry scone. A heaping cup of chunky walnuts goes into the processor as I add the buttermilk and maple syrup, so they get incorporated right into the dough and result in a speckled, nutty interior. I’ve used three layers of maple to boost the impact: maple syrup, maple sugar, and maple flavoring. Try to find natural maple flavoring if you can. MAPLE SUGAR can be a little harder to find, you can substitute regular sugar if you have to.
The glaze is an essential part of the experience because it provides the strongest maple presence. It’s just maple syrup and confectioner’s sugar, with a dash of maple flavoring for good measure. I love the rich color, and the flavor is wonderful.
- 1 1/4 cup flour
- 1 cup oat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup sugar
- 1/4 cup MAPLE SUGAR (substitute regular sugar if you can't find)
- 1 stick (8 Tbsp) cold unsalted butter, cut in chunks
- 1 egg
- 1/2 -2/3 cups cold buttermilk
- 2 tbsp maple syrup
- 1/2 tsp maple extract
- 1/2 tsp vanilla
- 1 heaping cup walnut halves or large pieces
- 1 heaping cup powdered sugar
- 2 Tbsp maple syrup
- 1/8 tsp maple extract or flavoring
- milk or cream to thin
- chopped walnuts for topping
- Set the oven to 400F
- Put the flours, salt, baking powder, baking soda, and sugars into the bowl of a processor and pulse to combine.
- Add the cold butter and pulse for about 30 seconds until the large chunks of butter are incorporated and the mix is grainy.
- In a liquid measuring cup beat the egg, and then add the maple syrup, and extracts. Then add enough cold buttermilk to bring the liquid up to 1 cup.
- Add the walnuts to the processor, and then, while you are pulsing the machine, pour the liquid into the dry just until it starts to come together. You may not need all the liquid.
- Transfer the dough to a floured surface and bring together into an 8 inch disk. If it is VERY wet, add a little more flour. You might need to knead it once or twice. Cut the disk into 6 scones and lay them carefully on a silicone or parchment lined baking sheet. The dough will be wet, almost like a drop biscuit consistency. Don't be tempted to add lots of flour to firm it up, just form the disk and slice.
- Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.
- Bake for about 18-20 minutes until firm on top and lightly browned. Cool them on a rack while you make the glaze.
- For the glaze, stir or whisk together the powdered sugar, the maple syrup, and flavoring, with enough milk or cream to thin it to spreadable consistency. Add more sugar if it gets too thin.
Be sure to let the scones cool a bit before you glaze them or it will slide right off. You don’t want that. You want a thick rich layer of
frosting glaze. Sprinkle a few chopped nuts over the top and they’ll look irresistible. They easily last a a day or two on the counter… just revive them with exactly 20 seconds in the microwave before you dig in.
Tips for success:
- Make sure your butter is cold, and cut it in pieces before adding it to the flours so it can be evenly dispersed.
- Don’t be tempted to add more maple extract or flavoring than is called for, it is very intense and can be bitter if you use too much.
- Don’t over process the dough. It will be crumbly in the processor, and you will bring it together with your hands when you turn the dough out onto a floured surface. Don’t over work it, it is supposed to look rough and ragged. The less you handle the dough, the more tender your scones will be.
- You may need to adjust the amount of liquid according to your particular flour, and how you’ve measured it. The dough should be wet, but not too wet. Add a little less liquid, or a little more flour, accordingly. Once you make scones a couple of times you will get the hang of it.
- Make sure your oven is at 400F before you put the pan of scones in. The magic happens when the chilled bits of butter in the dough meet the super hot oven.