We love Starbucks. We love everything about Starbucks. We love the way coffee smells waft out of the door in the winter begging you to warm up inside. We love the way the overly cold air conditioning pours out of the door in the summer making a hot city day slightly more bearable. We love the smooth white cups with the sophisticated mermaid logo. We love the super friendly baristas (ok, so one of us was one of them in darker times in San Francisco, but that doesn’t make us biased). We love the coffee too. Mostly the least-coffee-y drinks they make, but those count, right?
But, more than anything though, we love the Maple Oat scones.
It was a sad, sad day in Starbucks when our local outpost stopped making the beloved Maple Oat Scones. And, even now, you can rarely find a Starbucks with this perfect pastry (at least not in Boston or New York). It’s terrible. It’s tragic! Maple Oat Scones….Nooooooo!!
Yes, our lives are very melodramatic.
Being resourceful blue-eyed blonds, however, we decided to pick ourselves up from the depths of despair and make our own version of Maple scones.
You know what? They are pretty freaking divine.
Next thing you know we’ll be making coffee at home too. Yipes!
Maple Oatmeal Pecan Scones
Makes 14 extra-large scones
Adapted from The Barefoot Contessa
For the scones:
3 ½ cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats (not old-fashioned)
2 tablespoons baking powder
1 ½ cups lightly toasted pecans, roughly chopped
2 tablespoons granulated sugar
1 pound (4 sticks) cold, unsalted butter, diced
2 teaspoons maple extract½ cup cold buttermilk
½ cup pure maple syrup
4 eggs cold, extra-large eggs
For the frosting:
1 tablespoon unsalted butter, melted
4 tablespoons pure maple syrup
5 teaspoons of cream or half and half
1 teaspoon pure vanilla extract
1 teaspoon maple extract
2 cups powdered sugar
Demerara or Turbinado sugar (sugar in the raw) for sprinkling
Preheat the oven to 400°F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the flours, oats, baking powder, sugar, and salt. Gradually add in the cold butter at the lowest speed and mix until the butter is in pea-sized-ish pieces. This may take a minute or two.
Combine the maple extract, buttermilk, maple syrup, and eggs (make sure they are beaten well) and add quickly to the flour-and-butter mixture. Mix until just blended. The dough is going to be very sticky.
Dump the dough onto a very well-floured surface. Extensively flour your hands and the rolling pin. Roll out the dough to ¾ inch thickness. You will see large pieces of butter in the dough. Cut the dough into 3-inch rounds with a plain or fluted cutter (or you can cut the dough into 2 ½ inch squares if you don’t have a cutter just make sure your knife is well-floured) and place on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
Transfer to a cooling rack and allow to cool for at least 15 minutes.
To make the frosting, melt the butter in a medium bowl. Add in the maple syrup, cream (or half and half) and extracts. Gradually start to add in the powdered sugar, stirring after a few additions to smooth out the frosting. Keep stirring because the frosting will look thicker when you first add the powdered sugar and will thin out as you mix. Continue to add the powdered sugar until you are happy with the consistency. We liked about 2 cups.
Generously frost each scone and sprinkle with Demerara sugar for looks.