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Maple Oat Nut Scones: Starbucks Copycat Recipe

By Ole & Shaina Olmanson |

Like growing seasons, my breakfast cravings have seasons. In the summer, I crave yogurt with berries and granola and bowls of berries and cream. Now that it’s fall, I find myself craving bowls of oatmeal and fresh baked goods, still warm from the oven, accompanied by a warm cup of coffee.

These maple and oat scones are the perfect fall breakfast. Plus, they are extremely quick and easy to make by just dumping everything into your food processor. They’re sure to take care of those seasonal cravings with their soft centers and maple-infused glaze. Make them bite-sized to get rid of any guilt, and stuff a couple in your lunch for a mid-morning snack.

Maple Oat Nut Scones adapted from food.com

1 cup oats
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup maple syrup
2 1/2 tablespoons cold butter
1 egg
1/2 cup half-and-half
2 teaspoons maple extract
2/3 cup pecans, chopped

Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper or use a silicone baking mat. In a food processor or blender, grind oats into flour. Add and mix in flour, salt and baking powder. Mix in the maple syrup amd the butter. In a small dish beat together egg, half-and-half and extract. Mix into the dough and then stir in the pecans.

Knead the dough on a floured surface and roll lightly into a rectangle about 1″ thick. Cut the dough into triangle pieces with 2″ sides.

Bake scones on the cookie sheet at 425 degrees F for 10-12 minutes until they begin to brown slightly. Remove from oven and cool on racks. Paint glaze over the top while still warm and allow to harden slightly.

Maple Glaze

1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1 tablespoon milk

Mix together all ingredients. Continue mixing until no lumps remain and then glaze warm scones.

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About Ole & Shaina Olmanson

shaina0

Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

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5 thoughts on “Maple Oat Nut Scones: Starbucks Copycat Recipe

  1. Marla (family fresh cooking) says:

    These scones look great! Love how simple they are to prepare!

  2. Amber @ Bluebonnetsandbrownies.com says:

    Whoa baby, these look incredible!

  3. Liz@HoosierHomemade says:

    Yum! I’ve been so hungry for muffins or scones for breakfast!
    Thanks for sharing!
    ~Liz

  4. Nancy-The Sensitive Pantry says:

    Hey, I made oatmeal scones today too! Perfect day for warm scones and yours look delicious. (Added chocolate chips…cos that’s the kind of mood I was in.)

  5. Laura Strut says:

    I made these this morning and added cinnamon chips (im allergic to nuts) and they came out beautiful! thanks for the recipe!

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