Starbucks® Maple Oat Nut Scones
2 1/2 cups all-purpose flour
1/2 cups rolled oats
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons cold butter
1/3 cup chopped pecans
1 large egg
2/3 cup dark brown sugar
1/4 cup half-and-half
2 tablespoons real maple syrup
3/4 teaspoon maple extract (use flavoring if you can't find the extract)
Maple Icing
1 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon maple extract or flavoring
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Scones:
Preheat oven to 375 degrees F.
In a large bowl mix together flour, oats, baking powder, cinnamon, and salt. With a pastry blender (or two knives) cut-in the cold butter into the oat mixture until butter is about the size of small peas. Stir in the chopped pecans.
Combine egg, brown sugar, half-and-half, and the real maple syrup and the maple extract or flavoring in a medium bowl. Add the dry ingredients and blend with electric mixer until firm. Using your hands mix the dough until you can form it into a ball.
Pat dough out on a lightly floured surface until it is about 1 1/4-inch thick. Shape the dough into a rectangle, and then use a pizza wheel or large knife to cut the dough into 6 triangles. Arrange dough triangles on a baking sheet and bake for 25 to 30 minutes or until scones begin to turn light brown on the edges.
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Maple Icing:
Combine icing ingredients in a medium bowl with an electric mixer on low speed until smooth. Spread the icing on cooled scones.
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