Nutritional Info

Nutrition Facts

Serving Size 1 (98g)

Calories 358
Calories from Fat 91 (25%)
Amount Per Serving %DIV
Total Fat 10.1g 16%
Saturated Fat 2.8g 14%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 11.9mg 4%
Sodium 547mg 24%
Potassium 179.8mg 4%
Total Carbohydrate 62.1g 21%
Dietary Fiber 3.1g 13%
Sugars 32.3g
Protein 4.7g 9%

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Recipe Description
Before my heart failure, I used to enjoy the Starbuck's Maple Nut Scones. Alas, not anymore. So, after quite a few tries, I came up with this replacement. It's excellent. You may freeze these for up to a month in a sealed container or ziplock freezer bag. Bring to room temperature to thaw.
Prep time
40 min
Cook time
14 min
Ready In
54 min

Ingredients

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Serves To:USMetric
1 Cup(c)  quick or old fashioned oats
1 1/4 Cup(c)  whole wheat pastry flour
1 Tablespoon(T)  white granulated sugar
2 Tablespoon(T)  brown sugar, packed
2 Teaspoon(t)  featherweight baking powder
2 Teaspoon(t)  ener-g baking soda
1 Cup(c)  dry roasted, unsalted pecans or walnuts, lightly chopped
2 Tablespoon(T)  natural maple syrup
3 Teaspoon(t)  maple extract
2 1/2 Tablespoon(T)  unsalted butter, softened
1   large egg
1/2 Cup(c)  low sodium reduced fat buttermilk
2 Cup(c)  confectioners' sugar
3 Teaspoon(t)  maple extract
3 1/2 Teaspoon(t)  water

Preparation

Preheat oven to 425° F. Lightly grease a scone baking dish. Using your food processor, process the oats to a finer grain but do not overprocess to a powder. If using quick oats, you don't need to process them. Sift together all of the dry ingredients, except for the nuts, in a medium bowl. Stir in the nuts and set aside. In a smaller bowl, beat together the wet scone ingredients. When oven has been at 425° F for 5 minutes, quickly mix the dry and wet ingredients together, using a wooden spoon. Stir briskly until it becomes a thick batter. Scoop even portions into each pocket of your lightly greased scone pan, press down to fill any pockets, and place in the oven immediately. Bake for 14 minutes. Remove the scones from the pan and cool on a rack for about 10 minutes. While they cool, stir together the glaze ingredients in a small bowl. Glaze each scone evenly, covering the top with the maple glaze. Let set an hour before serving,

Additional notes

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Maple Oat Nut Scones
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