Maple Oat Nut Scones
from https://theviewfromgreatisland.com/

Maple oat nut scones are truly the ultimate fall breakfast. The little bit of oat flour is the secret to their light and fluffy texture. They have the perfect moist texture and wonderfully warm, rich maple pecan flavor.

The Maple oat nut flavor combination is associated with Starbucks, who introduced their Maple Oat Nut Scones in the early 2000s. They became a quick customer favorite because the flavor combination is so amazing. It was a big disappointment when Starbucks slowly phased out these scones, and they don’t seem to have any plans to bring them back. But I’m keeping this delicious tradition alive with my copy cat recipe. Honestly, my maple oat nut scones are definitely better than the originals. Try my copycat recipe for a homemade version of Starbucks' Maple Oat Nut Scones that's even better!

Scone dough is a relatively wet dough, and that’s a good thing, because it bakes up tender and flaky like a biscuit. It contains just enough flour to come together and no more. In this recipe I add a heaping cup of pecans to the processor as I mix up my dough, which results in a lovely flavor and a speckled, nutty interior.

I’ve used three layers of maple to boost the impact: maple syrup, maple sugar, and maple extract. (Don’t be tempted to add more maple extract or flavoring than is called for, it is very intense and can be bitter if you use too much.) Try to find natural maple flavoring if you can. Maple sugar can be a little harder to find, and you can substitute regular sugar if you want to. The glaze is an essential part of the experience, so don’t be tempted to skip it. It provides the strongest maple presence and adds sweetness (the scone itself isn’t very sweet.) The glaze is made with confectioner’s sugar whisked together with pure maple syrup until it becomes a glossy glaze. Sprinkle a few chopped nuts over the top and they’ll look irresistible.

I like to put the tray of scones in the freezer for about 10 minutes just before baking. This ensures that the butter is nice and cold. Make sure your oven is at 400F before you put the pan of scones in. The magic happens when the chilled bits of butter in the dough meet the super hot oven.

1 1/2 cup flour
1 cup oat flour [you can make your own in a food processor - 1 cup oatmeal = 1 cup oat flour]
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar
1/4 cup maple sugar, substitute regular sugar if you can't find
1/2 cup unsalted butter, cold, cut in chunks
1 large egg
1/2 – 2/3 cups buttermilk, cold, or substitute half and half or milk
2 tbsp maple syrup
1/2 tsp maple extract, or substitute vanilla or almond
1 cup (heaping) pecan halves or large pieces

Maple Glaze:
1 cup (heaping) powdered sugar
4-6 Tbsp maple syrup
chopped nuts for topping

Set the oven to 400F

Put the flours, salt, baking powder, baking soda, and sugars into the bowl of a processor and pulse to combine.

Add the cold butter and pulse about 30 times until the large chunks of butter are incorporated and the mix is grainy.

In a liquid measuring cup beat the egg, and then add the maple syrup, and extract. Then add enough cold buttermilk to bring the liquid up to 1 cup.

Add the pecans to the processor, and then, while you are pulsing the machine, pour the liquid into the dry just until it starts to come together. You may not need all the liquid.

Transfer the dough to a floured surface and bring together into an 8 inch disk. If it is VERY wet, knead in a little more flour until it comes together. Cut the disk into 6 scones (or 8 scones) and lay them carefully on a silicone or parchment lined baking sheet. The dough will be wet, almost like a drop biscuit consistency.

Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.

Bake for about 20-25 minutes, until firm on top and lightly browned. Cool them on a rack while you make the glaze.

Stir or whisk together the powdered sugar and -the maple syrup, beating until smooth and glossy. You want to get a thick but pourable consistency. Add more syrup if it's too thick, or a little more sugar if it's too thin.

Spread a layer of glaze on each cooled scone and top with crushed pecans.

Notes: Yes, these are HUGE scones. To make smaller scones, cut the dough into 8 wedges, and bake for about 15 minutes.

Servings: 6 scones