The Pioneer Woman Tasty Kitchen
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Maple Oat Nut Scones

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My version of Starbuck’s classic, and a variation of the Maple Pecan scones in my first cookbook. These are absolutely amazing!

Ingredients

  • SCONES
  • 2-¾ cups All-purpose Flour
  • ½ cups Regular Oats, Ground In A Food Processor Or Blender
  • ⅓ cups Sugar
  • 2 Tablespoons Baking Powder
  • ¼ teaspoons Salt
  • 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
  • ½ cups Pecans, Finely Chopped
  • ¾ cups Heavy Cream (more If Needed)
  • 1 whole Egg
  • 1 teaspoon Maple Extract
  • Icing
  • 5 cups Powdered Sugar
  • ¼ cups Whole Milk
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Strong Coffee
  • 2 teaspoons Maple Extract

Preparation

Preheat oven to 350 degrees.

In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.

Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.

Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn’t have much color on them at all.) Remove from the oven and allow to cool completely.

Combine all the icing ingredients. Make sure it’s thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.

(Scones will keep nice and fresh for days in a plastic zipper bag.)

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Profile photo of Lisa Wade

Lisa Wade on 3.19.2014

Truly easy to make. I have adapted the flavors to creat many different kinds. A must try. Great idea, Make them and take them to a wedding shower and give the Bride to be a recipe card. I love passing down reicpies to new brides.

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