Maple Oat Nut Scones

By Cdreamgirl

Ingredients

• SCONES
• 2-3/4 cups All-purpose Flour
• 1/2 cup Regular Oats, Ground In A Food Processor Or Blender
• 1/3 cup Sugar
• 2 Tablespoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
• 1/2 cup Pecans, Finely Chopped
• 3/4 cups Heavy Cream (more If Needed)
• 1 whole Egg
• 1 teaspoon Maple Extract
• Icing
• 5 cups Powdered Sugar
• 1/4 cup Whole Milk
• 2 Tablespoons Melted Butter
• 2 Tablespoons Strong Coffee
• 2 teaspoons Maple Extract

Details

Servings 8
Preparation time 20mins
Cooking time 42mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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My Waffle Maker! (Winners!)

This is a variation of the Maple Nut Scones I put in my very first cookbook years ago, and it’s the same basic recipe I’ve used since 1999, when I first made maple nut scones for my friend Hyacinth when she came over to play one day.

Fun fact about my espresso machine: It was during the course of my owning this machine that I became aware that I had a condition called PSVT (Paroxysmal Supraventricular Tachycardia). I drank such strong espresso that it sent my heart into 2-minute (sometimes longer) episodes of extremely rapid beating, and the only way for me to get it to stop was to splash ice cold water on my face and pray the rosary. After giving up caffeine and finding the heart-racing episodes were still happening more and more, I had to start taking beta blockers, which made me want to take 24-hour naps every day and not speak, so ultimately I decided to have an curative ablation procedure, where doctors used a catheter to enter my heart and zap the pathway that was causing the electrical instability. It was an outpatient procedure, it totally cured me, and I’ve been enjoying iced coffee every morning ever since.

My original scones didn’t have oats in them, so for these I decided to try to be as close to Starbucks as I could: Add some regular oats into a food processor or blender…

Now, to make the scone mixture: To a bowl, add all-purpose flour…

Then just stir all this together.

Now, add all the cubed butter to the bowl…

Until it’s totally combined and the mixture resembles coarse crumbs.

And stir it all together.

Next, combine an egg with 3/4 cup of heavy cream.

Whisk it together with a fork…

Add some maple extract…

And whisk it in.

Pour the wet mixture into the flour mixture…

And place them on a baking sheet lined with a baking mat or parchment.

Now just let them cool completely while you make the maple glaze/icing/frosting/drizzle/coating/topping/adornment!

You have these little conversations with yourself while you make scones too…right?

Once you know how the rest of your life is going to turn out, pour in some whole milk…

And give it a little stir.

Next, add a little melted butter…

And add it in.

Then add some more maple extract. (This stuff is good! Do not be afraid.)

Whisk it all together until it’s smooth, and check the consistency. It should be pretty thick but still pourable. If it’s too thin, sift in a little more powdered sugar.

Regular Oats, Ground In A Food Processor Or Blender

Preheat oven to 350 degrees.

In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.

Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.

Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.

Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.

I do not think Ree was joking about the rosary – I too have a similar condition and it makes you stop and pray because you feel like your heart is going to come out of your chest – you pray!

Lighten up, and make some Maple Scones!

I think I will make these for my Thursday night prayer group to enjoy after we say the rosary.

love maple flavor can’t wait to make them

Ree, these look delicious. Can’t wait to try them. I have a question, can you give me some assistance on making a berry scone. We have a bakery in our little town that makes raspberry and blackberry scones, they’re heavenly. I want to make them at home. What do you suggest? Thank you, Ree!

Ree — always happy to see photos of the “Cast of Characters”! I might make these this weekend … I’d prefer mine without nuts though.

using a greater quantity of maple syrup instead of extract would make the dough too wet. maple extract gives more “flavor” for a small measure, but if you want to use the real thing you would need to cut back on the cream and the sugar. you should easily find maple extract in any grocery store by the vanilla and other flavorings.

I am surely going to make these scones this weekend. The question I have doesn’t concern scones though, it is about the MacKenzie-Child cup shown along side the plate. I have 6 of these cups and find I can’t use them for my hot tea as they burn my finger holding them. What do you use yours for? Surely not hot liquids, which is why I bought them originally, to hold hot coffee and hot tea. Thanks for the recipe and the help re the cups

Thanks so much for the yummy recipe. The frosting topped with almonds looks delicious. I make scones at least twice a week. It is both easy, (be sure and slice before baking as shown) and affordable. I stash them in baggies to go and they also freeze well.

These look absolutely heavenly! I just got back from a long, chilly walk with the dog and saw this while making a cup of coffee. I actually have all the ingredients, so I think that’s a sign that I need to go make these right this minute. Looks like I’ll be having a scone for lunch today! You have to live a little sometimes, right?

Never been a huge fan of scones, but my mom loves them and I always enjoy making food and bringing things to her so I can’t wait to try these! They look delicious! Also as a side note, I made a huge dinner for my boyfriends family yesterday in which I boiled one corned beef brisket (my typical method) and baked another from your corned beef and cabbage recipe Ree and it was AMAZING! I rinsed them both several times beforehand which took care of any saltiness issues. The baked version with the pepper crust was the favorite, only wish I had taken the time to make your cabbage recipe too. Next time!!

Love scones and I’m partial to anything with maple flavouring. I actually take the cold butter and grate it with my large size grater, thus avoiding to over work it with a pastry cutter, and add it to the flour mixture and just stir to make sure it get combined well.

I just love you recipes and YOU!!! Your smile is so encouraging to me. I know you add love as your main ingredient to every meal.

heather f

I just got my cookbook out and added the changes here as an option. My sister and I met you and Missy when you came out to Salt Lake City way back when. My baby was an actual baby then and wouldn’t take a bottle, the husband spent a fun evening with an extremely angry infant that night. Good times.

I’m embarrassed to say this, but I’m really not a big fan of maple anything….SORRY. However, I do love scones! These look so yummy and easy to make. Any suggestions or recommendations on a substitute flavor? I do like them on the sweeter side. Thanks!!!!

You should be able to swap in any flavor extract you like instead of the maple. Orange, lemon, raspberry, almond, vanilla or coffee might be great subs! If you do the citrus flavors add some orange or lemon zest to kick the flavor up too.

Try some coconut flavoring and maybe add some mini chocolate chips! Yum! Running for my kitchen now!

I always see these scones in the case and think something along the lines of, “Why on earth have I already eaten breakfast?!” Thanks to you, now I can make them at home, have them for breakfast, and stop cursing myself every time I walk into Starbucks.

My son had the same heart condition and had a successful ablation when he was in 11th grade. We all had to be very brave, but we sure had an amazing cardiologist and it was completely successful…. and he loves espressos now! I think I’ll make those delicious scones for him to this weekend when he comes home for spring break! Thanks Ree!

These look delicious! I would like to make with berries. Should you use dried fruit like blueberries or craisins? Will that work? Can you use vanilla instead of maple extract? So glad to hear your heart problem was fixed years ago!

Craisins are amazing in scones add some pecans to make them even more delicious.

Going to make these today! I also have PSVT…too scared to have the ablation.

I’m going to make these tonight. Thanks!

These look delicious! I made your petite vanilla scones and those disappeared quickly, so I’m ready to try another recipe. Your dough looks way more combined than mine did. I had a hard time getting it to combine.

Gorgeous! Can’t wait to make these!!

Ree, you make me laugh out loud. I chuckled all through reading this recipe. They look totally delicious.

I must make these…right after we finish the dozens of cinnamon rolls I made from your recipe

That spoon is ADORABLE! Who makes it, Ree?

I have similar problem from a congenital heart defect that causes ventricular tachycardia. I’ve had my heart start racing up to over 200 beats a min!! I ended up having a implantable cardiac defibrillator/pacemaker put in and also take beta blockers. To me its a normal part of life considering I was born with the problem. It hasn’t slowed me down any and I have a great son and a beautiful grandson/granddaughter with another one expected in the fall. Love the show and dvr it all the time to watch over and over!

These are my husband’s FAVORITE pastry from Starbucks as well (which they by the way have changed the recipe); I cannot WAIT to make these for him as a surprise!

Could I make these without the pecans? Or would it totally upset the balance of the universe?

I can’t make these. There’s too much risk that the powdered sugar would fall.

I was just writing out my grocery list when I took a break to check your site…so glad I did, now I can add a few more items to my list to make those scones over the weekend!!

Do I need to add the coffee part?

I’ve never made scones, but have thought I should give them a go. Think I will make Lemon, since I have some, and since I don’t have maple extract. Not a big fan of it. I made a copycat Starbucks Lemon Loaf a few days ago – love! I’m a sucker for anything Lemon, but am allergic to eggs, so cannot have meringue pie.

For a switch, if you can’t find maple flavoring, slightly brown the butter for the icing and add vanilla. You sort of get a maple taste…. A delicious one at any rate.

Ree, I totally know about the ablation procedure. I had to have it a couple of yrs. ago. My problem was a-fib. I had to have my heart shocked back into sinus rythmn on 3 different times. I was afraid to have the ablation, but since I had it done. it wasn’t neally as bad as the fast heartbeat. These scones look so good, and I want to make them. I still have to watch my caffeine. Can’t have much. Thanks Ree!

Perfect timing! i was wanting something new to make for ladies group the first Saturday of April. Thanks!

The ones Starbucks made were delicious and hearty enough to make a decent lunch. Now they have wimpy French pastry. Thanks for supplying this excellent version!

Heather

I loved these at Starbuck’s but haven’t seen them in a while. I’ll certainly try this recipe. I have a maple scone recipe that uses maple syrup, which you could try if you can’t find the extract (which I’ve found at HyVee). You would need to adjust the sugar a bit, though. I think the addition of coffee in the glaze sounds amazing!

I can not wait to try and make these

I wonder what nicki thought on Ree’s comment that she had to beat the Baptist to the grocery store on Sunday’s mornings.

This is one of my favorite PW recipes – and they are so easy to make! I always want to try a different flavor, but end up with this version because they are so darn good!

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