Thursday, May 26, 2016
maple oat nut scones
Just a quick recipe post today to tell you how to make the maple oat nut scones I mentioned last weekend. I admit I always have to tweak this recipe a little bit because the dough tends to turn out too wet. Still, they always turn out great. They are easy and yummy. I started making these because Ken really liked the maple oat nut scones they had at Starbucks, but now they don't have them, or at least he's been having trouble finding them. I think they changed up their baked goods menu.
One note: you can make these without the maple flavoring, but they will lack that strong "maple" flavor that makes them super yummy. But they will turn out good either way. I've never been able to find pure maple extract, so I use Mapleine, which is what they stock at my local market.
Maple Oat Nut Scones
1 cup oats
1 1/2 cups flour
1/2 t. salt
1T. baking powder
1/4 c. maple syrup (start with maybe 3 T)
2 1/2 T. cold butter
1/2 cup half and half (start with a fair bit less than this)
2 t. maple extract
2/3 c. pecans or walnuts, chopped
Preheat oven to 425. Line a cookie sheet with parchment.
In a food processor, grind the oats. Add flour, salt and baking powder and whirl to mix. Still using the food processor, add in the butter and and maple syrup and pulse to blend (don't over mix). Then add the egg, half and half, and extract and use the processor to form into a ball. If it is too loose and wet, add more flour. Then stir in the nuts.
Pat into a circle about 1" thick and cut into wedges. Bake for 10-12 minutes or until done. Cool on a rack.
Mix 1 1/2 cups powdered sugar with 1/2 t. maple extract and 1 T. milk to form a glaze. Frost scones while still warmish.