Posted on: October 30, 2011 at 4:34 PM
Filed under: Homemade, Recipes, Sweet Tooth
With: 1 comment
Oh how I loved these with my Starbucks coffee weekend mornings. I’d be standing there in line staring into the pastry case debating on whether or not I should. Most times the scone won. But really. Who CAN resist the combination of maple, oats and pecans?
Yesterday the craving hit. I wanted a maple oat scone. BADLY! I had this recipe bookmarked from way back. I’ve been meaning to make them, but scones sort of intimidate me. I’ve made a few that turned out great, but I can’t say they were ‘perfect’. I guess I just didn’t want to be disappointed. Well, with a few tweaks here and there I can honestly say, these bad boys WERE perfect! All 8 of them are gone! Not a single one left. And I was already asked to make more.
Ingredients
- 1 cup oats, toasted (I used Bob’s Red Mill GF Rolled Oats)
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp maple sugar (you can use regular sugar, I just happened to have this on hand)
- 2 tbsp pure maple syrup
- 3 tbsp Earth Balance
- 1 cup pecans, toasted
- 1 tbsp flax meal + 3 tbsp water
- 3/4 cup Silk Pure Almond Milk Unsweetened
- 1 tsp maple extract
For the glaze
- 1 cup powdered sugar
- 2–3 tbsp Silk Pure Almond Milk Unsweetened
- 1/2 tsp maple extract
Directions
- Preheat oven to 425°.
- In a small pot combine the flax meal and water. Simmer until the mixture is thick and syrupy. Set aside.
- In a food processor, process the toasted oats until almost finely ground. Add the flour, baking powder, salt and maple sugar. Pulse a few times until well combined. Add the maple syrup and Earth Balance. Pulse a few more times until the mixture is coarse and resembles sand. Add the toasted pecans and pulse a few more times.
- Dump the oat mixture into a large mixing bowl.
- Grab your pot with the flax meal. Add the almond milk and maple extract. Whisk until well combined. Pour the flax mixture into the oat mixture. Using a rubber spatula, mix until just combined. Don’t over-mix!
- Turn dough onto a lightly floured surface. Gently pat into an 8–10 inch circle with lightly floured hands. Cut into 8 pieces. Place on a baking sheet lined with parchment paper. Bake for about 15 minutes or until golden brown. Allow to cool completely before glazing.
It looks like a lot of work, but I assure you it’s not. Toasting the oats and pecans adds so much more flavor to these scones. The maple sugar is a nice touch too. I was lucky enough to find some in the baking section of Whole Foods a while back. I topped my scones off with some streusel I had left over after making a batch of pumpkin loaf. Some chopped toasted pecans would be great too!
And now the fun stuff. The original Starbucks Maple Oat Pecan Scone contains 440 calories, 18 g fat, 75 mg cholesterol, 490 mg sodium, 24 g sugar and 8 g protein. My version contains 341 calories, 15 g fat, 0 mg cholesterol, 240 mg sodium, 22 g sugar and 6 g protein. Not too shabby, eh? Of course it would be a lot better without all of that sugar on top. But where’s the fun in that? Nothing a little extra cardio won’t cure!
