I used to go to Starbucks all the time. Back in high school and college, I’d go at least three times a week. Since moving to Silver Lake almost two years ago, I’ve become addicted to other coffee shops.
I have nothing against Starbucks, but one reason I avoid the store is because I can’t go inside without buying a maple scone. And when they don’t have any during that visit, my heart breaks a little and my stomach frowns.
Naturally, to cure myself of this addiction and unwanted habit, I have decided make my own maple scones. I figure if I eat enough of these, I will eventually get over the maple scone and stop buying them. Although, once I move on, I am bound to find another sweet addiction.
I like crumbly, not too sweet scones that I can enjoy with my coffee drink. The scone itself is pretty plain. It’s the addition of the sweet maple glaze that brings this scone to life.
Maple Oat Pecan Scones
- 2 cups all-purpose flour
- 1 cup rolled oats, finely ground in food processor
- 4 Tablespoons maple syrup (or granulated sugar)
- 1 Tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup unsalted butter, cut into tablespoons, cold
- 1 cup heavy cream, chilled
- 1/2 cup pecans, lightly toasted, roughly chopped
- heavy cream, to brush tops
- turbinado sugar, as needed to sprinkle
- 1 1/2 cup confectioners' sugar, sifted
- 1/4 cup whole milk
- 1/2 teaspoon maple extract
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
- In a large bowl, whisk together all-purpose flour, oat flour, maple sugar, baking powder, and salt.
- Cut cold butter into dry mixture using a pastry blender, fork, or your fingers until mixture resembles coarse sand.
- Make a well in the dry ingredients. Add cream. Fold until almost combined. Add chopped pecans and mix until incorporated and all the dry has been hydrated. The dough will be a little sticky.
- Turn dough onto a lightly floured surface. Pat into a circle abound 1 inch thick. Using a sharp knife, cut into 10 equal pieces. Transfer to prepared baking sheet. Brush tops of scones with heavy cream and sprinkle generously with turbinado sugar.
- Bake for 20-25 minutes until slightly golden brown. Let cool on baking sheet for a couple of minutes before transferring to wire rack to cool completely. Once cooled or at room temperature, proceed with maple glaze.
- Whisk all ingredients together in a medium bowl until smooth. Drizzle over cooled scones and let sit until glaze has set.