Maple Oat Scones Recipes

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MAPLE OAT NUT SCONES - STARBUCKS



Maple Oat Nut Scones - Starbucks image

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!!!

Provided by Charmie777

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

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 1/2 cup heavy cream
1/2-3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

Steps:

  • Preheat oven to 425°F.
  • Using a food processor or blender, finely grind oats.
  • In a mixer, mix flour, 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.
  • Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
  • Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
  • Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
  • 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.

Nutrition Facts : Calories 399.3, Fat 14.1, SaturatedFat 4.4, Cholesterol 38.4, Sodium 330.3, Carbohydrate 62.5, Fiber 3.6, Sugar 29, Protein 7.8

MAPLE OAT NUT SCONES



Maple Oat Nut Scones image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 8 scones

Number Of Ingredients 15

2 3/4 cups all-purpose flour, plus more if needed for flouring
1/2 cup old-fashioned oats, ground in a food processor
1/3 cup granulated sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into cubes
1/2 cup pecans, finely chopped, plus more for sprinkling
3/4 cup heavy cream, plus more if needed
1 teaspoon maple extract
1 large egg
5 cups powdered sugar
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons strong brewed coffee
2 teaspoons maple extract

Steps:

  • For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
  • In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  • Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
  • Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
  • Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
  • For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
  • Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
  • The scones will keep nice and fresh for days in a plastic zipper bag.

MAPLE OAT NUT SCONES



Maple Oat Nut Scones image

I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.

Provided by Michelle Berteig

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 3/4 cups flour
1 1/4 cups rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch pieces (Note ( this is 1 1/2 sticks)
1/2 cup chopped walnuts
1/2 cup whipping cream
1/2 cup pure maple syrup
2 tablespoons brown sugar
6 tablespoons whipping cream
2 tablespoons pure maple syrup
2/3 cup powdered sugar

Steps:

  • SCONES:.
  • Preheat oven to 375 degrees F.
  • Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
  • Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
  • Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
  • Bake until golden, about 20 minutes. Remove and let cool slightly.
  • GLAZE:.
  • Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
  • Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.

Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 17.6, Cholesterol 81.5, Sodium 310.6, Carbohydrate 64.8, Fiber 2.5, Sugar 31.9, Protein 6.7

MAPLE OAT SCONES RECIPE



Maple Oat Scones Recipe image

Make and share this Maple Oat Scones Recipe recipe from Food.com.

Provided by recarlson18

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/4 cups unbleached all-purpose flour
1/2 cup ground flax seeds
1/2 cup quick-cooking oats
2 tablespoons sugar
1/2 teaspoon kosher salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons butter, cut into small chunks
1 large egg
1/2 cup 2% low-fat milk
1/2 teaspoon maple extract
1/2 cup pecans, chopped
1 tablespoon orange juice
1/2 cup powdered sugar

Steps:

  • 1. Preheat oven to 425 degrees F. Place flour, flax seed meal, oats, sugar, salt and baking powder in the work bowl of a food processor fitted with a metal blade. Pulse several times until the mixture takes on the texture of a flour. Add the maple syrup and butter pieces to the food processor and pulse until the butter is evenly distributed. Add the egg, milk and maple extract and process until a sticky dough is formed.
  • 2.Turn dough out onto a well-floured surface. Place pecans in center of dough and knead several times, distributing pecans evenly throughout the dough. Pat dough into a 7- to 8-inch circle, and cut into eight triangle wedges.
  • 3. Line a cookie sheet with a Silpat mat or parchment paper. Place scone wedges on the prepared cookie sheet, approximately a half-inch apart, and bake 13 to 15 minutes until lightly browned. Remove from oven and allow to cool 10 minutes. Whisk together glaze ingredients (orange juice and powdered sugar) and drizzle over scones, if desired.

Nutrition Facts : Calories 280.4, Fat 12.9, SaturatedFat 3.4, Cholesterol 37.2, Sodium 289, Carbohydrate 36.8, Fiber 3.6, Sugar 15.1, Protein 6.1

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