Sunday, April 20, 2014

Hubby's Favorite Maple Nut Oat Scones


For years, Hubby has tried to match Starbuck's scone recipe. Using this Copycat, and altering it a little, I think we came close, or at least made an alternative that he loves.

Pralines (make ahead. makes more than needed, so I save half.)

1/3 stick butter
1/4 teaspoon vanilla
1/2 teaspoon salt
1/4 cup dark Karo syrup
1/3 cup brown sugar
1/2 cup nuts (pecans, hazelnuts, walnuts, almonds, whatever)

Coarsely chop nuts. On a cookie sheet under the broiler, lightly toast. DO NOT overbrown! Place warm nuts on nonstick cookie sheet or baking mat.

Put butter, vanilla, salt, Karo syrup and brown sugar in a small saucepan over medium heat. Boil until candy thermometer reaches 300 degrees Fahrenheit, stirring constantly.

Pour hot mixture over toasted nuts in thin, even coat. Refrigerate 10 minutes or until hard. Chop coarsely.


For The Scones 

1 cup oat flour
1 tablespoon granola cereal
1 1/2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg 1/2 cup half-and-half or 1/2 cup heavy cream
1/2-3/4 teaspoon maple extract
2/3 cup coarsely chopped pralines (see recipe above)

Maple Glaze

3/4 cups powdered sugar
1/4 teaspoon maple extract
2 teaspoons milk
a bit of the chopped pralines to sprinkle on top


Preheat oven to 425°F.
In a mixer, mix flour, oat flour, granola, sugar, salt and baking powder.
Add maple syrup and butter and mix well.
In a small bowl, beat the egg with the cream and maple extract.
Pour the egg mixture into the flour mixture and mix well.
Add chopped pralines and mix just to incorporate.
Place dough on a surface floured lightly with oat flour.
Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
Spray a baking sheet with cooking spray.
Place wedges on top and bake for 13 to 15 minutes, or until light brown.
Remove scones from oven to wire rack.
Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth.
Adjust the amount of milk to get to the desired consistency. I like the glaze to be rather thick.
Spread a little glaze over each scone, sprinkle a bit of pralines and dry about 15 minutes before serving.

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