Starbucks Maple Oat Nut Scone copycat recipe by Todd Wilbur
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Starbucks Maple Oat Nut Scone

Score: 4.33. Votes: 3
In stock (1 item available)
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As far as scones go, the maple oat nut scone at Starbucks is a superstar. At first I thought that we could use real maple syrup or even the maple-flavored syrups that are more commonly used on pancakes today (they are actually corn syrup-based and artificially-flavored). But I found that these syrups add too much moisture to the dough, creating something more like cake batter than the type of dough we want for a dense, chewy scone. I found that the caramel-colored imitation maple flavoring stocked near the vanilla extract in your supermarket gives this scone—and the icing—the strong maple taste and dark caramel color that perfectly matches the flavor and appearance of the real thing.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup rolled oats (not instant)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter
  • 1/3 cup chopped walnuts
  • 1 large egg
  • 2/3 cup dark brown sugar
  • 1/3 cup half-and-half
  • 2 teaspoons imitation maple flavoring
Maple Icing
  • 1 cup powdered sugar
  • 4 teaspoons whole milk
  • 1/2 teaspoon imitation maple flavoring
  • Do This
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    • Instructions

      1. Preheat the oven to 375 degrees F.

      2. To make the scones, combine the flour, oats, baking powder, cinnamon, and salt in a large bowl. Use a pastry knife or a fork to cut the cold butter into the dry mixture. Break the butter down until there are no pieces larger than a pea. Stir in the chopped walnuts. 

      3. Use an electric mixer to combine the egg, brown sugar, half-and-half, and maple flavoring in a medium bowl. 

      4. Combine the wet ingredients with the dry ingredients and blend with electric mixer until firm, then use your hands to mix the dough until you can form it into a ball. Pat the dough out on a lightly floured surface until it is about 1 1/4-inches thick. Shape the dough into a rectangle, and then use a pizza wheel or large knife to cut the dough into 6 triangles. Arrange the dough triangles on a baking sheet and bake for 25 to 30 minutes, or just until the scones begin to turn light brown on the edges.

      5. As the scones cool, combine the icing ingredients in a medium bowl with an electric mixer on low speed. When the scones have cooled, spread the icing on top of each one with a frosting knife or spatula.

      Makes 6 scones.

Average rating:

Score: 4.33. Votes: 3
Rating of votes (3)
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Nov 5, 2007, 22:00

I thought they turned out a little too dry so I will probably drop the heat next time and reduce the baking time. The taste was great and very easy to make.

May 29, 2007, 22:00

Great scones. My neighbor ate 3 and asked for the recipe.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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