Maple Oat Nut Scones

Waaay back in the day, I sold these scones through my eBay store called Coffee Companions. Cute name, huh? During the hours I wasn’t teaching 3rd grade or hanging out with my new husband, I spent lots of time in the kitchen making scones and biscotti. I sold them to my school for staff meetings and they were always a hit. I have no idea why I thought strangers, who had never tried my food nor seen any pictures of my food before, would want to buy my bakery items via mail order! This is quite normal in 2020, but back in 2002, not so much.

One of my favorite stories from my Coffee Companion days was from a woman who lived in the midwest and bought a box of these scones as a gift for her sister, who at the time was going through breast cancer treatment. Apparently, her sister didn’t have much of an appetite due to her treatment and wasn’t able to tolerate many foods. To her delight and her sister’s surprise, she really enjoyed these scones! I loved that she took the time to tell me this story as she placed her second order. I made sure to put a little extra love into that box of scones.

Cheers,

Christina

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Maple Oat Nut Scones

These scones are a perfect pair to your morning or afternoon coffee. They are reminiscent of the ones you may find at your local (chain) coffee shop, but more tender, more flavor and a cinch to make. A wonderful treat to share with friends and family!

Course: Breakfast

Keyword: maple nut, scones

Servings: 8 scones

Author: Christina Shoup

Ingredients

Scones

• 1¼ cup rolled oats
• ½ cup walnuts, chopped
• 1 cup flour
• 1 cup whole wheat flour
• 2 tbsp brown sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ¾ cup cold unsalted butter, diced
• ½ cup cold heavy cream
• ½ cup maple syrup

Glaze

• ½ cup brown sugar
• 5 tbsp whole milk
• 3 tbsp unsalted butter
• 1 tsp vanilla
• ¼ tsp kosher salt
• 1 cup powdered sugar, sifted or whisked free of lumps

Instructions

• Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.
• In a large bowl combine oats, nuts, both flours, brown sugar, baking powder, baking soda and salt.
• Add cold butter and rub with fingertips until butter is coated with flour and the mixture resembles coarse meal.
• In a measuring cup, combine heavy cream and maple syrup and add to flour mixture. Using a wooden spoon or spatula, fold mixture just until dough comes together.
• Dump the dough on a lightly floured board and gently knead a few times. Using floured hands, shape into a circle, about 8 inches in diameter. Using a knife or a pizza cutter, cut dough into 8 wedges. Transfer wedges to a baking sheet and bake until golden, about 20 minutes. Cool on a baking rack while you prepare the glaze.

Glaze

• In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
• Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
• While glaze is still warm, drizzle over scones. Sprinkle with additional chopped nuts, if desired.