Decadent Maple Oat Nut Scones
Indulge in these deliciously moist and flavorful scones inspired by Starbucks' popular treat. This simple copycat recipe has been adjusted for ease, allowing you to use a mixer instead of a food processor. The enticing combination of oats, pecans, and a rich maple glaze makes for a perfect breakfast or afternoon snack. Each bite delivers a delightful crunch, complemented by the sweetness of maple syrup and the creaminess of half-and-half. Ideal for sharing with friends and family, these scones are sure to impress!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
oats
1 cup (quick or old-fashioned, finely ground)
flour
1 1/2 cups (all-purpose)
sugar
2 tablespoons (granulated)
salt
1/2 teaspoon (fine)
baking powder
1 tablespoon (leavening agent)
maple syrup
2 tablespoons (pure)
cold butter
2 1/2 tablespoons (cut into small pieces)
egg
1 large (beaten)
half-and-half
1/2 cup (or heavy cream)
maple extract
1/2-3/4 teaspoon (to taste)
pecans
2/3 cup (coarsely chopped)
powdered sugar
1 1/2 cups (for glaze)
maple extract (for glaze)
1/2 teaspoon (pure)
water
5 teaspoons (to adjust glaze consistency)
Instructions
1
Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly greasing it with cooking spray.
2
In a blender or food processor, finely grind the oats until they resemble a flour-like consistency.
3
In a large mixing bowl with a stand mixer or using a handheld mixer, combine the flour, ground oats, sugar, salt, and baking powder. Mix until well combined.
4
Add the maple syrup and cold butter pieces to the dry mixture. Blend until the mixture resembles coarse crumbs.
5
In a separate small bowl, whisk the egg with the half-and-half and maple extract until well blended.
6
Gradually pour the egg mixture into the flour mixture while the mixer is running on low speed, continuing to mix until just incorporated.
7
Fold in the coarsely chopped pecans with a spatula or spoon, being careful not to overmix.
8
Transfer the dough onto a floured surface. Gently knead it a few times, then pat it into a circle about 8 to 10 inches in diameter. Cut the circle into 8 wedges.
9
Arrange the scone wedges on the prepared baking sheet, leaving a little space between each piece.
10
Bake in the preheated oven for 13 to 15 minutes, or until they are lightly brown and a toothpick inserted in the center comes out clean.
11
After baking, allow the scones to cool on a wire rack for 3 to 5 minutes.
12
While the scones are cooling, prepare the glaze by mixing the powdered sugar, maple extract, and water in a bowl. Stir until smooth, adjusting the water to reach your desired thickness.
13
Generously drizzle the glaze over each warm scone, allowing it to set for about 15 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these scones?
These scones feature a decadent combination of oats and pecans with a rich maple flavor and a sweet maple glaze.
How many scones does this recipe yield?
The recipe makes 8 scone wedges.
What is the recommended oven temperature for baking?
Preheat your oven to 425°F (220°C) for baking these scones.
How long do the scones need to bake?
The scones should bake for 13 to 15 minutes, or until they are lightly brown.
Can I use both quick and old-fashioned oats?
Yes, you can use either quick or old-fashioned oats as long as they are finely ground.
Do I need a food processor for this recipe?
A blender or food processor is needed to grind the oats, but you can use a stand or handheld mixer for the dough.
What type of flour is best for these scones?
This recipe calls for 1.5 cups of all-purpose flour.
Is there maple syrup inside the scone dough?
Yes, 2 tablespoons of pure maple syrup are added directly into the dough mixture.
Can I substitute half-and-half with something else?
Yes, you can use heavy cream as a substitute for half-and-half.
What type of nuts are used in this recipe?
The recipe specifically uses 2/3 cup of coarsely chopped pecans.
Should the butter be cold or at room temperature?
The butter should be cold and cut into small pieces to achieve the correct crumbly texture.
How large should I pat the dough before cutting?
Pat the dough into a circle that is approximately 8 to 10 inches in diameter.
How long should the scones cool before I apply the glaze?
Allow the scones to cool on a wire rack for 3 to 5 minutes before drizzling the glaze.
What are the ingredients for the maple glaze?
The glaze is made from powdered sugar, maple extract, and water.
How long does it take for the glaze to set?
It is recommended to let the glaze set for about 15 minutes before serving.
Is this recipe a copycat of a specific brand?
Yes, these scones are inspired by the popular maple oat nut scones found at Starbucks.
How should the baking sheet be prepared?
The baking sheet should be prepared by lightly greasing it with cooking spray.
How do I know when the scones are fully baked?
They are done when they are lightly browned and a toothpick inserted in the center comes out clean.
What texture should the ground oats have?
The oats should be ground until they resemble a fine, flour-like consistency.
What should the dough look like after adding the butter?
The mixture should resemble coarse crumbs once the butter is properly blended in.
Is it okay to overmix the dough?
No, you should mix until the ingredients are just incorporated and fold in the pecans carefully to avoid overmixing.
How many wedges should the dough circle be cut into?
The dough circle should be cut into 8 equal wedges.
How much sugar is in the scone dough?
The dough contains 2 tablespoons of granulated sugar.
What type of maple extract should be used?
Pure maple extract is recommended for both the dough and the glaze.
Can I use a different nut if I don't have pecans?
While pecans are traditional for this flavor, you could substitute them with walnuts or leave them out.
How much salt is needed for this recipe?
The recipe requires 1/2 teaspoon of fine salt.
What is the leavening agent used in these scones?
One tablespoon of baking powder is used to help the scones rise.
Does this recipe require an egg?
Yes, the recipe uses one large beaten egg.
How much water is added to the glaze?
Start with 5 teaspoons of water and adjust as needed to reach your desired glaze thickness.
What is the best way to serve these scones?
These scones are best served warm, shortly after the glaze has had a chance to set.