MAPLE OAT NUT SCONES - STARBUCKS
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
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 8 scones
Number Of Ingredients 15
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-OATMEAL SCONES
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
- Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
- To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
MAPLE OAT NUT SCONES
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
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-OATMEAL SCONES
Almost biscuit-like, these are from Ina Garten's "The Barefoot Contessa Cookbook," as adapted by The Brown-Eyed Baker http://bit.ly/5Ki04w
Provided by DrGaellon
Categories Scones
Time 45m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
- In a stand mixer with the paddle attachment, combine flour, oats, baking powder, sugar and salt. Mix until evenly distributed. Add butter and mix on lowest speed until butter is in pea-sized lumps.
- Whisk together buttermilk, maple syrup and eggs. Pour into mixer all at once and mix until just combined; the dough may be sticky.
- Turn the dough out onto a well-floured surface and knead once or twice to ensure it is thoroughly mixed. You should still see lumps of butter in the dough. Flour a rolling pin well and roll out to 3/4 to 1 inch thick, then use a 3" round or fluted cookie/biscuit cutter and place scones on baking sheets.
- Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
- While they bake, combine the glaze ingredients. Cool the scones 5 minutes, then drizzle each with 1 tbsp of glaze (the warmer the scones are when you do this, the more glaze will run off and the thinner the glaze layer will be). Sprinkle a pinch of raw oats on each scone.
Nutrition Facts : Calories 545.3, Fat 29.2, SaturatedFat 17.5, Cholesterol 155.4, Sodium 532.5, Carbohydrate 63.6, Fiber 1.7, Sugar 26.8, Protein 8.2
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- Adjust an oven rack to the middle position, and preheat the oven to 400F. Line a sheet pan with parchment paper.
- Combine the flour, oats, baking powder, sugar, and salt in a bowl of a food processor. Process until combined. Add the butter, and pulse until butter is pea-sized. Move the flour mixture to a large bowl.
- Whisk together the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the flour mixture, and mix just until combined, making sure there are no dry pockets. Turn mixture out onto the prepared pan, form into an 8-inch circle that is 1 inch thick. Cut the circle into 8 even pieces, and brush the tops with a little bit of buttermilk.
- Bake for 20-25 minutes, until the bottom of scones are golden brown. Let scones cool 5 minutes before applying glaze.
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