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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 8 servings |
||
| Calories 399 | ||
| Calories from Fat 126 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.1g | 21% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 323mg | 13% | |
| Potassium 186mg | 5% | |
| Total Carbohydrate 62.4g | 20% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 29.0g | ||
| Protein 7.8g | 15% | |
Maple Oat Nut Scones - Starbucks
By: Charmie777
Feb 23, 2006
This is a copycat recipe from Starbucks. I've altered the recipe a little so I could use a mixer instead of a processor....soooo very yummy!!!
SERVES 8
Ingredients
For The Scones
- 1 cup oats (quick or old-fashioned)
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons maple syrup
- 2 1/2 tablespoons cold butter (small pieces)
- 1 large egg
- 1/2 cup half-and-half or heavy cream
- 1/2-3/4 teaspoon maple extract
- 2/3 cup coarsely chopped pecans
Maple Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract
- 5 teaspoons water
Directions
1
Preheat oven to 425°F.2
Using a food processor or blender, finely grind oats.3
In a mixer, mix flour, oats, sugar, salt and baking powder.4
Add maple syrup and butter and mix well.5
In a small bowl, beat the egg with the cream and maple extract.6
Pour the egg mixture into the flour mixture and mix well.7
Add pecans and mix just to incorporate.8
Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.9
Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.10
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.11
Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 30 mins
- Occasion > Brunch
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: Chef Area51 (Chef #1395977)
On Sep 26, 2009
These were delicious - nice texture - but definitely not like Starbuck's Maple Oat Scone. They were lacking the rich dark maple flavor and color. I have tried these twice - and I think the key will be to increase the maple extract (I am guessing to at least a Tablespoon). I found that increasing the maple syrup did not really add to the flavor - it just made them too sweet. This is a great scone recipe though.
From: Chef #1393403
On Sep 24, 2009
Perfect! Followed the recipe and used my food processor and my scone pan. Put toasted walnuts in the icing. Now I can have these at home, if I only had the recipe for the mocha frapp venti-I'd have it made.
From: MrsFarmerJen
On Oct 2, 2006
I made a few slight changes and they turned out excellent! I've forever been searching for a Starbuck's maple oat scone recipe that comes close because I'm addicted to the original...and these come about as close as you can get! I used good maple syrup instead of water in the glaze (ended up using at least 1/4 cup with an unsifted 1 1/2 cups powd sugar) and made sure the scones were cool when I glazed them so the glaze stayed thick on top (killed me to wait!). I actually think they're better cool after they've sat for a little while. I also substituted 1/2 cup of whole wheat flour for 1/2 cup of the regular, upped the pecans to 1 cup and added a couple tbs more cream as they were not quite as moist as I would like. I also used a food processor up till adding the pecans (just pulsed the mixture to blend in ingredients then kneaded the pecans in lightly by hand). I've made them 3 times already trying to perfect the recipe and because they are SO GOOD!!!
From: Mary Scheffert
On Apr 9, 2006
I made these for my Dad, who grew up in Vermont & loves anything with maple. I used quick oats, so I didn't process them since they're pretty well broken up anyway. Once the scones were cut & on the parchment-lined cookie sheet, I brushed them with some half-and-half, and sprinkled them with granulated maple sugar. After they cooled I drizzled them with the glaze too. They smelled so good that I just had to try one for "quality control" =) before I gave them away — it was awesome, and I know I will be making them again & again. Thanks for posting! -M
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