Thursday, March 14, 2013

Maple Oat Nut Scone

After enjoying the Chocolate Chip Scones last weekend, I decided to search for a recipe of my most favorite scone ever ...

Starbuck's Maple Oat Nut Scones.

I luuuuv these!

I always check to see if they're in the display cases at Starbucks while ordering my Skinny Non-Fat Latte.

They're just perfect with a great cup of coffee.

They're filled with crunchy pecans, hearty oatmeal, and sweet maple syrup.

Oh, and the glaze!

The glaze is truly the 'icing on the cake' for this yummy treat.

Anyway, I found a recipe online and made a few tweaks.

I cut them into mini scones before baking and they came out oh-so-perfect!

This recipe is surprisingly easy to make.

If I knew scones were so simple to throw together, I would have been making them a long time ago.


Maple Oat Nut Scones     *Printable Recipe*
adapted from

For the Scones:
1 cup old-fashioned oats (finely ground in blender)
1 cup all-purpose flour
1/2 cup white wheat flour
2 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
1 1/2 Tbsp maple syrup
2 1/2 Tbsp cold butter (small pieces)
1 large egg
1/2 cup half and half
1 cup chopped pecans

Maple Glaze:
1 1/2 cups powder sugar
1/4 cup maple syrup
3 tsp water

Preheat oven 425 degrees.  Mix flour, oats, sugar, salt and baking powder.  Add maple syrup and butter  and mix well.  In a small bowl, beat egg with cream and maple syrup.  Pour egg mixture into the flour mixture and mix well.  Add pecans and mix just to incorporate.  Don't overmix.  Place dough on a floured surface.  Knead and pat dough into a 8 to 10 inch circle and cut into 4 wedges.  Pat each wedge into a circle and cut into four wedges.  There will be a total of 16 wedges.

On a baking sheet with parchment paper, place wedges 1-1/2 inch apart.  Bake for 13-15 minutes of until light brown.  Let cool for 3 to 5 minutes.

Mix glaze ingredients until smooth.  Adjust the amount of water to get the desired consistency.  I like the glaze to be thick.  Spread the glaze over each scone and dry for 15 minutes before serving.

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