Saturday, November 1, 2008

Ode to the Maple Oat Scone

I am totally addicted to Starbucks "Maple Oat Scones". At one time they were available everywhere. I had my friends and family eating them in New York, Los Angeles and Delaware. Now they are only available in the Starbucks Shop on the corner of Powell and O'Farrell in San Francisco. Why is that? Isn't everyone storming the store demanding a Maple Oat Scone? Honestly, I just don't understand it.
When I'm in San Francisco, I wake up at 4:30 AM and walk 2 blocks to buy a Grande Coffee of the day and a "heaven on earth" Maple Oat Scone. It takes every bit of will power I possess not to buy two. Or a dozen for that matter.
What is it about these sweet and chewy delicacies that drives me to bid my schedule around their availability?
I've searched the internet for recipes, played with a few and this is what I've come up with. This recipe is a little lighter and more moist than the original.

Maple Oat Scones

1 1/2 cups old fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup milk
1/4 cup, plus 1 tablespoon real maple syrup
1 large egg
1 cup unbleached all purpose flour
1/2 cup oat bran flour
2 teaspoons baking powder
1/2 teaspoon sea salt
10 tablespoons unsalted butter, chilled and cut into cubes
For the Glaze:
3 tablespoons maple syrup
1/2 cup confectioners sugar

Preheat oven to 350 degrees.

Place oven rack in center of oven.
Spread oats and walnuts on a sheet pan and toast in the oven until fragrant and lightly colored, 5-8 minutes. You can actually smell them when they are done. Set aside to cool. Reserve 3 tablespoons of oat, nut mixture.

Increase oven temperature to 450 degrees.

Line a baking sheet with parchment paper and set aside.
Whisk milk, egg and 1/4 cup maple syrup in a large measuring cup until blended.

Place flour, baking powder and salt in the bowl of a food processor and pulse 3 times to blend. Add butter to bowl and pulse several times until the dough resembles coarse meal.
Turn the dough out into a large bowl, stir in the cooled oat nut mixture. Stir in the milk mixture until the dough comes together.

Dust the work surface with 1/2 the reserved oat, nut mixture. Turn the dough out onto the surface. Dust dough with remaining oats and nuts. Pat into a 7 inch circle about 1 inch thick. Using a bench scraper cut the dough into 8 wedges, move them to the parchment lined baking sheet and place about 1-2 inches apart.Brush with reserved 1 tablespoon maple syrup and sprinkle with one tablespoon sugar. Bake until golden brown, 12-14 minutes. Gently move the parchment paper onto a wire rack and let scones cool to room temperature.
For the glaze, whisk 3 tablespoons of maple syrup and 1/2 cup confectioners sugar until smooth. Spoon glaze over scones.

All text and photographs are the sole property of The Gypsy Chef.


  1. Making these tonight for a friend who is heartbroken that the 'Bucks seems to have discontinued these. We're hoping the Pumpkin Scones show up at Starbucks soon!!!! I know these will be a huge hit w/ my scone-loving friend:)

  2. laquillen, I've inquired about the Pumpkin Scones, they say they are seasonal. Let's hope the season starts soon! Thanks for visiting!

  3. Hi there, the scone looks really tempting! I love oats and this is a perfect one for me!

  4. This is my first time coming across your blog! I am from NY also and in an area where making maple syrup is a big deal. I am always looking for different ways to use it and am glad to have seen your photo on photograzing this morning! I will definitely be trying this one out!

  5. This comment has been removed by a blog administrator.

  6. Hi laquillen, I've gone over the recipe and it seems fine. I used exactly those measurements. The other day I was out of milk and used 1/2 and 1/2. Maybe the oat bran flour absorbed too much liquid. NOt sure. I am in LAX but will remake these tomorrow night to see if I can find the problem. I have made these with just all purpose flour and no oat bran flour. It all depends on my pantry! So sorry it didn't work for you, but I will get back to you! Thanks, Pam