Since I couldn't wait any longer for Starbucks to bring back their Maple Scones, I made my own. And I think these are just as good! I've never made scones before, but these weren't that difficult to make and they are super yummy.... And they make me think of a crisp fall afternoon. I cannot wait for fall- it is my very favorite season. Here's the recipe I used for the scones. I hope you enjoy the pictures I took of mine (just getting used to my new camera).You should make some scones too, and enjoy the sweet taste of fall.
For The Scones
- 1 cup quick cooking oats
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons pure maple syrup
- 2 1/2 tablespoons cold butter (small pieces)
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon maple extract
- 1/2cup coarsely chopped pecans
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract
- 2 teaspoons water
- 3 teaspoons pure maple syrup
- Preheat oven to 425°F.
- Using a food processor or blender, finely grind oats.
- In a mixer, mix flour, oats, 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 pecans and mix just to incorporate.
- Place dough on a floured surface. 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 water to get to the desired consistency. Spread lots of glaze over each scone and dry about 15 minutes before serving.