Maple Oat Nut Scones

imageWell… I wasn’t planning on posting anything until after the new year. Things are crazy and a little lazy all at the same time. I was cooking, but not for the site. We were all scurrying about preparing for Christmas dinner, too busy to eat a proper meal, when my mother asked me if I wanted anything from Starbuck’s. I asked for a maple oat nut scone When she returned empty-handed I remembered the whole La Boulange pastry swap controversy–something I don’t really think about because I’m not in Starbuck’s that often. When I do go, it’s the only thing I want, and they’re just… not… there… anymore. Boo. I’m not sure if they’ll be back, but I can’t be bothered to monitor the breakfast pastry tug of war. Anyway, I couldn’t get the scones out of my head, so…

As long as I was in the kitchen I thought I’d throw some stuff in a bowl and see how things came out. Well, my father ate three in one day, so I guess they’re OK. This version is more nutty and crumbly than what you get at Starbuck’s, which I like, but if you want more density and chewiness, you could up the all-purpose flour a bit and down the oat flour. The scone without the icing is only lightly sweet. If you’re going to make these without the icing you might want to add a little more maple syrup to the dough or a pinch or two of sugar.

Maple Oat Nut Scones (makes 6 scones)

1 cup (240ml) walnuts
1 cup (240ml) rolled oats (not steel cut Irish or Scottish oats)
3/4 cup (180ml) all-purpose flour
1/2 cup (56g) cold, not frozen, butter
2 teaspoons (10ml) baking powder
1/4 teaspoon (5ml) salt
1 large egg, room temperature
2 Tbsps. (30ml) milk, cream or half and half
2 Tbsps. (30ml) pure maple syrup

For the icing:

1/2 cup (120ml) powdered sugar, sifted
1 Tbsp. (15ml syrup
1 Tbsp. (15ml) butter, melted
1 Tbsp. (15ml) milk, cream or half and half

Preheat the oven to 350F/170C degrees.

Toast the oats in a frying pan for about five minutes over medium heat stirring occasionally. They will turn slightly golden around the edges, and become fragrant. Stir frequently and be careful not to burn them. Set aside to cool.

Do the same with the walnuts but for 10 minutes. Set aside to cool.

In a food processor, whiz 3/4 cup of the oats until they’re finely ground. Set aside.

Whiz the walnuts until roughly chopped.

In a bowl, combine the flour, oat flour, oats, nuts, baking powder and salt. Cut the cold butter into 1/2 inch pieces and work into the flour using a few pulses of a food processor, a pastry cutter, a fork, or your fingers. The flour/butter mixture should look pebbly.

In a small bowl whisk together the egg, milk and maple syrup.

Add the wet ingredients to the dry and mix to combine. The dough will be wet and sticky. Form it into a 6 inch or so round and place in on a baking sheet lined with parchment paper. Cut the dough into six triangles.

Bake for approximately 25 minutes or until golden brown.

While the scones are baking, whisk together the powdered sugar, butter, maple syrup and enough milk to make a thick but workable icing. Set aside.

Remove from the oven. Recut the scones and pull them apart on the sheet so there’s about an inch of space between them. Put them back in the oven and bake for another five minutes. Turn the oven off and let them sit for 20 minutes.

Let the scones cool completely before icing or the icing  will melt.

Drizzle the icing over the cooled scones and serve. I used a plastic bag with the tip snipped off.They will keep in an airtight container for several days.