Maple Oat Nut Scones
Craving the taste of Starbucks' Maple Oat Nut Scones? Try my copycat recipe for a homemade version that's even better!
Servings: 6 scones
Ingredients
- 1 1/2 cup flour
- 1 cup oat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup brown sugar
- 1/4 cup maple sugar, substitute regular sugar if you can't find
- 1/2 cup unsalted butter, cold, cut in chunks
- 1 large egg
- 1/2 - 2/3 cups buttermilk, cold, or substitute half and half or milk
- 2 tbsp maple syrup
- 1/2 tsp maple extract, or substitute vanilla or almond
- 1 cup (heaping) pecan halves or large pieces
Maple Glaze:
- 1 cup (heaping) powdered sugar
- 4-6 Tbsp maple syrup
- chopped nuts for topping
Instructions
- 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 about 30 times 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 extract. Then add enough cold buttermilk to bring the liquid up to 1 cup.
- Add the pecans 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, knead in a little more flour until it comes together. 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.
- Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.
- Bake for about 20-25 minutes, until firm on top and lightly browned. Cool them on a rack while you make the glaze.
- Stir or whisk together the powdered sugar and -the maple syrup, beating until smooth and glossy. You want to get a thick but pourable consistency. Add more syrup if it's too thick, or a little more sugar if it's too thin.
- Spread a layer of glaze on each cooled scone and top with crushed pecans.
Notes
Yes, these are HUGE scones. To make smaller scones, cut the dough into 8 wedges, and bake for about 15 minutes.
Nutrition
Calories: 666 kcal · Carbohydrates: 89 g · Protein: 10 g · Fat: 32 g · Saturated Fat: 12 g · Polyunsaturated Fat: 11 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 74 mg · Sodium: 423 mg · Potassium: 450 mg · Fiber: 3 g · Sugar: 51 g · Vitamin A: 555 IU · Vitamin C: 0.3 mg · Calcium: 163 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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