I first had maple oat nut scones at Starbucks. I've been trying to recreate them ever since. Maybe not exactly, but close enough. In this blog I previously posted a similar recipe using an oatmeal scone mix from Victorian House Scones. This one is made from scratch and I liked it a lot.
A lot of scone recipes call for the oatmeal to be ground in a for processor but I like the rustic quality of the whole oats. Don't use the quick oats.
Maple Oat Nut Scones
1 1/2 cup flour, plus some for the counter
1 cup oatmeal
1/2 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
6 Tablespoons butter
3/4 cup buttermilk
2 teaspoon maple flavoring or 1 of Mapleine
1/2 cup chopped walnuts
Preheat the oven to 425°. Place a sheet of parchment on a baking pan. I use a Silpat.
Place the stick of butter in the freezer for about 10 minutes while you get everything else set up.
Put the flour, oatmeal, sugar, salt, baking powder, and baking soda in a large mixing bowl. Give it a stir.
Grate the partially frozen butter over a piece of waxed paper. Add the curls of butter to the flour mixture. Use a pastry cutter to blend the butter into the flour. Add the maple flavoring into the buttermilk and stir to combine.
Don't over mix or the scones will get tough. You may even think it isn't mixed enough. Add the nuts and give another quick mix.
Sprinkle some flour on the very clean counter and dump contents of the bowl onto it. Knead the dough about three times and then shape it into a flattened circle.
Cut the dough into eight pieces and place on the prepared baking sheet.
Bake for 12-15 minutes or until the scones start to brown on the edges. cool on the sheet for about 2 minutes and then transfer to a cooling rack.
These scones need a maple flavored icing on it. The recipe is on my other scone recipe, so I will be brief.
1 Tablespoon butter
2 Tablespoons milk or cream
1 1/2 cups powdered sugar
2 teaspoons maple flavoring, or 1 of Mapleine
Melt the butter in a medium saucepan over medium heat. Add the milk. Heat until little bubbles form.
Add the sugar and cook until it starts to thicken. Remove from the heat and add the flavoring. If you use Mapleine it will be a darker color. I like using it, but the store doesn't carry it here.
Mix well and then drizzle over the cooled scones.
These are best the day you make them. But they are also good the next day if you pop them in a toaster oven for a quick minute, and before the icing melts off.
