4.0 from 177 votes
Maple Oat Nut Scones
Craving the taste of Starbucks' Maple Oat Nut Scones? Try my copycat recipe for a homemade version that's even better!
Prep Time
15 mins
Cook Time
15 mins
Chill time
15 mins
Total Time
50 mins
Servings: 6 scones
Calories: 666 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/2 cup flour
- 1 cup oat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup brown sugar
- 1/4 cup maple sugar, substitute regular sugar if you can't find
- 1/2 cup unsalted butter, cold, cut in chunks
- 1 large egg
- 1/2 - 2/3 cups buttermilk, cold, or substitute half and half or milk
- 2 tbsp maple syrup
- 1/2 tsp maple extract, or substitute vanilla or almond
- 1 cup (heaping) pecan halves or large pieces
Maple Glaze:
- 1 cup (heaping) powdered sugar
- 4-6 Tbsp maple syrup
- chopped nuts for topping
Instructions
- Set the oven to 400F
- Put the flours, salt, baking powder, baking soda, and sugars into the bowl of a processor and pulse to combine.
- Add the cold butter and pulse about 30 times until the large chunks of butter are incorporated and the mix is grainy.
- In a liquid measuring cup beat the egg, and then add the maple syrup, and extract. Then add enough cold buttermilk to bring the liquid up to 1 cup.
- Add the pecans to the processor, and then, while you are pulsing the machine, pour the liquid into the dry just until it starts to come together. You may not need all the liquid.
- Transfer the dough to a floured surface and bring together into an 8 inch disk. If it is VERY wet, knead in a little more flour until it comes together. Cut the disk into 6 scones and lay them carefully on a silicone or parchment lined baking sheet. The dough will be wet, almost like a drop biscuit consistency.
- Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.
- Bake for about 20-25 minutes, until firm on top and lightly browned. Cool them on a rack while you make the glaze.
- Stir or whisk together the powdered sugar and -the maple syrup, beating until smooth and glossy. You want to get a thick but pourable consistency. Add more syrup if it's too thick, or a little more sugar if it's too thin.
- Spread a layer of glaze on each cooled scone and top with crushed pecans.
Cup of Yum
Notes
- Yes, these are HUGE scones. To make smaller scones, cut the dough into 8 wedges, and bake for about 15 minutes.
Nutrition Information
Calories
666kcal
(33%)
Carbohydrates
89g
(30%)
Protein
10g
(20%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
11g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
423mg
(18%)
Potassium
450mg
(13%)
Fiber
3g
(12%)
Sugar
51g
(102%)
Vitamin A
555IU
(11%)
Vitamin C
0.3mg
(0%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6scones
Amount Per Serving
Calories 666
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 423mg | 18% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.