starbucks knock-off: maple nut scones

I spent the better part of my working life at Starbucks. What started out as just a college job turned into something that felt like a forever job. While I was there I saw a lot of products come and go – for some reason the ones that went always happened to be my very favorite! So I’ve had to take matters into my own hands and make some of them myself. For example, the Maple Nut Scone. They just have a fally-wintery feel  that I have been craving the last couple of weeks so I made a batch and as far as I can remember, they were a match! Ahh, Maple Nut Scones, how I’ve missed you.Starbucks Maple Nut Scones
via Eating Out Loud


1 1/2 cups flour
1/2 cup oatmeal, finely ground
1/2 cup oatmeal, coarsely ground
1/3 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled butter
1 beaten egg
2 Tablespoons maple syrup
1/2 cup heavy cream
3/4 chopped pecans

{Egg Wash}
1 beaten egg
1 Tablespoon heavy cream

{Maple Glaze}
1 1/2 cups powdered sugar
2 Tablespoons heavy cream
1 Tablespoon maple syrup
1 teaspoon maple extract


In a large bowl, dry ingredients, cut in butter until pieces are smaller than the size of peas. Stir in the chopped pecans. *Because I hate cutting in butter I use a food processor for the entire scone process. I start by grinding 1/2 c oats finely, add the rest of the dry ingredients (reserve pecans for later) along with the butter cut into small cubes. Pulse a few times and the butter is perfectly incorporated. 

In a small bowl, stir together heavy cream, egg, and maple syrup. Add this to the dry ingredients and mix until just combined. Do not over mix the mixture. Stop when the liquid is absorbed and the dough is just coming together. *If you chose to use a food processor I pour the wet ingredients in and stop as soon as the mixture comes together. Add the pecans now and knead together. 

Empty dough on to a floured surface and knead until it holds together. Pat the dough in to a circle about 1 1/2″ thick and cut into 8 wedges. Place scones onto a greased cookie sheet. Brush tops and sides with egg wash. Bake at 375F (190C) for 20 minutes. 

While the scones bake, mix glaze. Start with powdered sugar, maple extract and maple syrup. Slowly add heavy cream until the glaze reaches your desired consistency – you may not use all of the cream. After baking, allow scones to cool on a cooling rack for about 5 minutes. Glaze while still a little warm so glaze melts into all the cracks and crevasses. Let glaze harden slightly before eating.

*My pregnant brain always wants to make me think that eating two scones is a good idea. It’s not. I rarely give in and listen to it but the way I get back is to cut the scones in half before baking making 16 small scones instead of 8 large ones. That way I can still eat two! And they some how disappear a lot slower when there are twice as many. There is still time to enter this week’s giveaway!



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