I used to really have a thing for the maple oat pecan scones at Starbucks. I’d treat myself to one any time I had to be out and about in the morning—a not-too-common occurrence, but regular enough for me to really miss them when they got discontinued. After pining for months, I finally made some myself. Now I keep them in the freezer and treat myself to one—nutty, oaty, and icing-y—any time I please.
Makes 12 scones
- 2 cups rolled oats
- 1 2/3 cups all-purpose flour, plus more for the work surface
- 1 1/2 cups whole wheat flour
- 1 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
- 1 1/3 cups buttermilk (see below)
- 1 cup chopped pecans, toasted
- For the icing
- 2 cups powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk
- 1 tablespoon pure maple syrup
- 1/2 teaspoon maple extract
In the bowl of a food processor, combine the oats, flours, sugar, baking powder, baking soda, and salt and pulse to coarsely chop the oats. Add the butter and pulse until the mixture resembles a coarse meal. Transfer the mixture to the bowl of a stand mixer or to a large mixing bowl and set aside in the refrigerator 15 minutes.
Preheat the oven to 375°F. Arrange one rack in the top third of the oven and another in the lower third.
Add the buttermilk and pecans to the bowl. Use the paddle attachment and a stand mixer or a hand mixer on medium speed and mix just until a dough forms. Turn the mixture onto a well-floured surface, divide it in half, and shape each half into a 1-inch thick round. (If you won’t be cooking the scones immediately, wrap the rounds in plastic wrap and refrigerate for up to 3 days or freeze for several months. Thaw before continuing.)
Cut each round into 6 wedges, arrange the wedges on two baking sheets, and bake until lightly browned at the edges, about 25 minutes, switching positions of the baking sheets halfway through. Set scones aside to cool to room temperature.
Meanwhile, make the icing: Sift the sugar into a medium bowl. Add the butter, milk, maple syrup, and maple extract, stirring until smooth. Set aside.
Spread the icing onto the scones and serve. (Once the icing has set, you can store the scones in the freezer for several months—freeze them on a sheet pan, then transfer them to a resealable bag and return them to the freezer.)
NOTE Since originally publishing this recipe, I've tried using plain yogurt (which is something I usually have in the fridge) instead of buttermilk (which I usually don't) and the scones come out just as good. Don't use Greek-style yogurt, though—that'd make the scone dough too thick.