Starbucks-Inspired Frosted Maple-Oat Scones
Whole grain maple-oat scones, lightly sweetened and topped with maple frosting, are moist and delicious - with or without coffee!
Author: Jami Boys - An Oregon Cottage
Yield: 8-12 scones
- 2-1/4 c. whole wheat pastry flour
- ½ c. whole rolled oats
- 1 Tb. baking powder
- 1 Tb. brown sugar or sucanat
- ½ tsp. salt
- ¾ c. cold butter, cut into small pieces
- ¼ c. buttermilk (milk + 1 tsp. vinegar works)
- 2 eggs
- ½ c. pure maple syrup, divided
- 1-1/4 c. powdered sugar
- Heat oven to 400 degrees. Line a large baking sheet with parchment or silicone liner.
- Add the first 5 ingredients to the bowl of a mixer and stir. Cut in the butter pieces until small pea-sized pieces form.
- In a 1 cup measuring glass, pour the buttermilk and ¼ cup of the maple syrup and then whisk in the eggs with a fork until beaten. Add this to the flour mixture and stir just until blended (the dough will be sticky still).
- Turn out onto a floured surface and gently pat into a circle with floured hands (be careful not to overwork the dough - just pat it all into a circle shape, about 1-1/2 inches thick).
- At this point decide between 8 large scones or 12 smaller scones (12 smaller scones are pictured): for 8 scones, divide large circle into 8 triangles, separate them and place a couple inches apart on prepared baking sheet; for 12 scones, cut large circle in half and gently form each into smaller circles - cut each of these into 6 triangles and place on prepared sheet.
- Bake about 15 minutes, or until lightly browned. Transfer to a wire rack with wax paper underneath to catch any frosting drips.
- Make frosting by combining the remaining maple syrup with the powdered sugar with a whisk until smooth (you may need to adjust the amount of powdered sugar to get the consistency you desire - I like more of a frosting than a glaze, but it's your choice). Divide the frosting evenly among the warm scones, spreading to cover the tops and serve as soon as possible (any leftovers are best frozen to stay freshest).
Optional nut variation: if you want to make these into a maple-nut oat scone, add ½ to ¾ c. chopped pecans or walnuts to the flour mixture before adding the liquid.
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