Starbucks maple oat scones were my morning bit of bliss for a couple years. When I worked at eBay we conveniently had a Starbucks located across the parking lot. I would buy my grande coffee and wait eagerly to receive my maple scone.
When I travel and find myself someplace new, I eventually end up in a Starbucks and always try the maple oat scone. Each region seems to have a slightly different recipe in use so it’s fun to see the variation. I’d heard rumors that the scones had been discontinued but I still occasionally see them. With my recipe though, you won’t need to wait in line and can save money.
I’ve always thought that ‘some day’ I’ll work on figuring out the recipe. Every time I make scones, I ponder how I might concoct the recipe. Yesterday, while busy with a bunch of little projects, I decided to spare an hour to crank these out. But, how do they taste? I think they taste just like the real thing, maybe better since mine haven’t sat around in a freezer.My scone recipe is is adaptable for so many flavorings and knew it would work for this challenge. I would use oatmeal, half ground finely into flour and the other half coarsely ground for texture. I would then add pecans, brown sugar, and maple syrup.
The scones baked beautifully and contain more liquid than I usually would add, so I baked for a bit longer. I could barely wait to dive in once the scones came out of the oven.
Maple Oats Scones
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats, finely ground (in a coffee grinder)
- 1/2 cup rolled oats, coarsely ground (in a coffee grinder)
- 1/3 cup light brown sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup butter, chilled
- 1 egg, beaten
- 2 tbsp maple syrup
- 1/2 cup heavy cream
- 3/4 cup pecans, coarsely chopped
- 1 egg, beaten
- 1 tbsp heavy cream
- 1 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tbsp maple syrup
- 1 tsp maple extract
- Preheat oven to 375F (190C).
- In a large bowl, combine the scone dry ingredients. Using a pastry blender, cut the butter in until pieces are smaller than the size of peas. Stir in the chopped pecans.
- In a small bowl, stir together the cream, egg, and maple syrup. Add this to the dry ingredients and mix until just combined. It is important that you do not over mix the mixture. Stop mixing once the liquid is absorbed and the dough is coming together (only a little dry flour in bottom of bowl).
- Remove dough from bowl and knead until it holds together. Pat the dough in to a 7″ circle that is 1 1/2″ thick and cut into 8 wedges. Use a spatula to carefully place scones onto a greased cookie sheet (I lined mine with parchment).
- Brush tops with egg wash. Bake at 375F (190C) for 20 minutes.
- While the scones bake, mix together the maple glaze ingredients in a small bowl. After baking, allow scones to cool on baking sheet.
Glazing the scones:
- The scones should be completely cooled before attempting to glaze. Pour 1 tablespoon glaze on top of each scone, using the back of the tablespoon to spread it evenly over the top and down the sides.
I was so excited that I didn’t wait long enough before glazing and the glaze slowly melted into the first few scones. So, I stopped and patiently waited (well, somewhat patiently).
The scones are moist and delicious. I am thrilled with the outcome! I don’t think there’s much, if anything, I’d change next time.
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