Maple Oat Scones - Starbucks Copycat

• Vegetarian

• Refrigerated

  • 2 Egg

• Breakfast Foods

  • 1/2 cup Oatmeal, finely ground
  • 1/2 cup Oatmeal, coarsely ground

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1/3 cup Brown sugar
  • 1 1/2 cups Confectioners' sugar
  • 1 1/2 cups Flour
  • 1 tsp Maple extract
  • 1/8 tsp Salt

• Nuts & Seeds

  • 3/4 Pecans

• Dairy

  • 1/3 cup Butter
  • 11/16 cup Heavy cream

Found on keyingredient.com

Ingredients

• For the Scones:
• 1½ cups flour
• ½ cup oatmeal, finely ground
• ½ cup oatmeal, coarsely ground
• ⅓ cup brown sugar
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• ⅓ cup chilled butter
• 1 beaten egg
• 2 Tablespoons maple syrup
• ½ cup heavy cream
• ¾ chopped pecans
• Egg Wash:
• 1 beaten egg
• 1 Tablespoon heavy cream
• Maple Glaze:
• 1½ cups confectioner’s sugar (icing sugar)
• 2 Tablespoons heavy cream
• 1 Tablespoon maple syrup
• 1 teaspoon maple extract

Directions

• Directions In a large bowl, combine the scone dry ingredients. Using a pastry blender, cut the butter in until pieces are smaller than the size of peas. Stir in the chopped pecans. In a small bowl, stir together the cream, egg, and maple syrup. Add this to the dry ingredients and mix until just combined. It is important that you do not over mix the mixture. Once the liquid is absorbed and the dough is coming together (only a little dry flour in bottom of bowl), then stop. Remove dough from bowl and knead until it holds together. Pat the dough in to a 7″ circle that is 1 1/2″ thick and cut into 8 wedges. Use a spatula to carefully place scones onto a greased cookie sheet (or line with parchment). Brush tops and sides with egg wash. Bake at 375F (190C) for 20 minutes. While the scones bake, mix together the maple glaze ingredients in a small bowl. After baking, allow scones to cool on baking sheet. The scones should be completely cooled before attempting to glaze. Pour 1 tablespoon glaze on top of each scone, using the back of the tablespoon to spread it evenly over the top and down the sides.
• In a large bowl, combine the scone dry ingredients. Using a pastry blender, cut the butter in until pieces are smaller than the size of peas. Stir in the chopped pecans. In a small bowl, stir together the cream, egg, and maple syrup. Add this to the dry ingredients and mix until just combined. It is important that you do not over mix the mixture. Once the liquid is absorbed and the dough is coming together (only a little dry flour in bottom of bowl), then stop. Remove dough from bowl and knead until it holds together. Pat the dough in to a 7″ circle that is 1 1/2″ thick and cut into 8 wedges. Use a spatula to carefully place scones onto a greased cookie sheet (or line with parchment). Brush tops and sides with egg wash. Bake at 375F (190C) for 20 minutes. While the scones bake, mix together the maple glaze ingredients in a small bowl. After baking, allow scones to cool on baking sheet. The scones should be completely cooled before attempting to glaze. Pour 1 tablespoon glaze on top of each scone, using the back of the tablespoon to spread it evenly over the top and down the sides.