Saturday, January 28, 2012

Maple Oat Nut Scones



These are my clone of a great scone they used to have at Starbucks (I still see it once in a while). I think my version is better! The recipe is modeled on the one I use for my oat scones with cinnamon chips, and it began its life as a Cook’s Illustrated recipe. This maple-nut incarnation is one of my favorite scones EVER.

Lately, I'm feeling like the best scones have oats. I always use rolled, or "old-fashioned," oats for the best texture, and toast them in the oven (just like nuts) to bring out some flavor. Toasting the oats is a Cook's Illustrated trick, and it's totally worth it. I also used toasted hazelnuts in this most recent batch, along with pecans, and that added an extra, tasty element.

Have you ever had the Starbuck's scone (I think they called it "maple walnut")? Regardless, I hope you enjoy these as much as I do!


Maple Oat Nut Scones
I use Lorann flavoring oil to get the maple flavor in this recipe. You can use extract, but increase the amount because the oil is stronger. For the nuts, I like using half pecans and half hazelnuts.

Makes 12 medium scones

For scones:
1 1/2 cups rolled oats (120 g)
1 1/2 cups white whole wheat (or AP) flour (195 g)
2 Tbs sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
8 Tbs cold unsalted butter
6 Tbs half and half
1 large egg
2 Tbs pure maple syrup
1 tsp maple flavor
1/2 cup chopped toasted nuts such as pecans, hazelnuts or walnuts, or a combination (56 g)

For glaze:
1 cup powdered sugar (120 g)
1 Tbs pure maple syrup
2 to 3 Tbs water
1/2 to 1 tsp maple flavor

Preheat oven to 350 F.

Spread the oats on a cookie sheet and bake for 7 to 9 minutes, stirring once, or until fragrant and lightly browned (keep an eye on these; they can over cook quickly). Set aside to cool.

Raise oven temperature to 425 F.

In a large bowl, whisk together the flour, sugar, baking powder, salt,cinnamon, nutmeg and cloves. Cut cold butter into 1/2-inch chunks and add to bowl. With a pastry blender or your fingers, work butter into flour mixture until you have an uneven, shaggy mixture with some pieces of butter still intact.

In a glass measuring cup or small bowl, whisk together the half and half, egg, maple syrup and maple flavor.

Add the wet ingredients to the dry ingredients and briefly stir until barely combined. Add the oats and nuts and continue stirring just until evenly combined (dough will not come together in a ball).

Turn dough onto a lightly floured surface and gently knead into a ball. Divide into two equal pieces and shape each piece into a thick disk. Roll each disk into a 6 to 7-inch circle, about 1 inch thick. Cut each circle into 6 wedges, and place about 1 inch apart on a parchment lined baking sheet. Bake 12 to 16 minutes, rotating pan halfway through, until scones are lightly browned on the bottom and cooked through. Cool 5 minutes on baking sheet, then transfer to a wire rack and cool completely.

Make the glaze: In a small bowl, combine powdered sugar, maple syrup. Add just enough water to form a thick glaze. Stir in maple flavor. Spread over cooled scones and allow glaze to set before serving.

8 comments:

Jasmine Pahl said...

These look delicious! I remember those scones from the late 90's early 00's. Actress Kate Winslet said once in a magazine article that the first thing she did when she got off an airplane in America was to go straight to Starbucks for one of the maple oat nut things! Maybe you should send her your recipe!

Julie said...

Jasmine: I love Kate Winslet, so that is such a fun little tidbit...thanks!

England Furniture Company said...

Thank you for posting this scone recipe. Some could think this would make a great breakfast treat.

Jeff @ Cheese-Burger.net said...

This looks so delicious! I'm definitely preparing this for snack.

Grandma Kat @ Easy Recipes Land said...

This looks sinfully delicious! I'm so excited to make this recipe.

Thanks for posting it!

Grandma Kat
XOXOXOXOXO

Jeanne said...

What a fantastic blog--I love it!

Patent Attorney said...

I had never heard of Lorann flavouring oil before - sounds like a bit of a miracle-worker! Thanks for sharing this recipe.

Serviced Apartments Lady said...

Great recipe, they sound (and I imagine taste) delicious!