Michelle’s Maple Nut Oat Scones
I first made these in a friend’s dorm in New York City for Thanksgiving Day breakfast along with the next scone recipe. I wanted a cheaper way to eat my favorite Starbucks scones without spending… and finding a location, which back before 2007, wasn’t on every corner. I found this recipe somewhere on the internet; I have unfortunately since lost the source. I was so impressed with how easy and filling they were to make they quickly became a college staple.
Makes 8 scones.
Ingredients
Maple glaze
1 ½ cups powdered sugar
½ teaspoon maple extract
5 teaspoons water
Scones
1 ¼ cups unbleached flour
1 cup quick old-fashioned oats
2 tablespoons sugar
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 ½ tablespoons cold unsalted butter, cut into small pieces
1 large egg
½ cup half and half or heavy cream
½ - ¾ teaspoon maple extract
2/3 coarsely chopped pecans
Preheat oven to 325ºF.
Mix flour, oats, sugar, salt, and baking powder in a large bowl. Add the maple syrup and blend the cut up butter pieces into the mixture with a pastry blender or two knives until just mixed. The mixture should look like course crumbs. (Note: The recipe calls for ground oats, but I sure didn’t have a food processor or blender in college and the scones came out fine, just a little “chunkier.”)
In a small bowl, whisk together the egg, cream, and maple extract. Pour the egg mixture into the flour mixture a little at a time.
Place dough on a floured surface. Knead in the pecans. Pat dough into a circle, about 1 inch high, and cut into 8 wedges.
Place wedges on a greased cookie sheet and bake 13-15 minutes or until golden brown. (Optional: Combine 1 egg and 1 tablespoon of milk and brush on tops and sides of scones before baking.)
Remove scones to wire wrack and let cool 5 minutes.
Mix glaze ingredients until smooth. Drizzle or cover scones in glaze as you prefer.