Thursday, January 6, 2011

Starbucks Maple Oat Nut Scone





Here is another copycat recipe that I will be also including in the Copycat Club for January 2011! Starbucks Maple Oat Nut Scones! These were surprisingly similar to the real thing and a definite recipe I will be making again. They're also good without the maple icing and I think I might even prefer them that way, so you really get to taste the nutty undertones of the oats and nuts.



Starbucks Maple Oat Nut Scone
Makes 8 | adapted from Food.com and Top Secret Recipes

1 cup rolled oats
1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter, cubed
1 large egg
1/2 cup half-and-half or heavy cream
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

1. Preheat oven to 425 degrees F.

2. Finely grind oats in a food processor.

3. In a mixer, mix flour, ground oats, sugar, salt and baking powder. Add maple syrup and butter and mix well. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well. Add pecans and mix just to incorporate.

4. Place dough on a floured surface. Knead and pat dough into a 8-10" circle and cut into 8 wedges. Place on a baking sheet and bake for 13 to 15 minutes, or until light brown. Cool on wire rack.

5. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. Spread over each scone and let set for about 15 minutes before serving.

3 comments:

Les rêves d'une boulangère (Brittany) said...

Well done for getting close to the "real" version. Starbucks does do good baked treats, I must admit. But I still prefer home-made versions better.

scrambledhenfruit said...

I bet these are even better than Starbucks. :) I love all things maple!

Anonymous said...

just made these with my 8 year old daughter. omg. as good as - or better- than the starbucks version. freaking out right now.