Just like the at the coffee shop, these Maple Oat Scones with White Chocolate Drizzle are the perfect companion to a hot cup of coffee.
I had about an 18 month stint working as a Barista and Starbucks inside of Vons. One of my favorite treats that we sold was Maple Oat Scones. At the time, the stores inside of grocery stores were getting their pastries from a different bakery. I swear they were better.
Anyway, after quitting working there, I find that I only really visit the coffee shop when I am not at home and in desperate need of caffeine, and during Pumpkin Spice Latte season. You will never find me ordering a pastry there anymore! At those prices I can make an entire batch!
The other day I had a craving for the buttery scones. Since the are so easy to make, I quickly whipped up a batch. They were the perfect companion to my cup of Nespresso and an impressive snack with my mom friends. This is pretty much the only way I try to impress my friends.
The next time you want a delicious fall snack, need a quick gift, or just want to bake, make a batch of these Maple Oat Scones! Check out my other Fall favorites below the recipe! Enjoy!
- 2 cups all purpose flour
- 1/2 cup oats raw
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 8 tablespoons 1 stick cold butter, cut into small slices
- 2/3 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 1 egg
- 1 tablespoon cream for basting
- 1 cup powdered sugar
- 1 teaspoons vanilla extract
- 1/2 tablespoon maple syrup
- 2 teaspoons milk
- White chocolate melted
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In the bowl of your food processor, pulse together flour, oats, sugar, salt, baking powder and soda.
Add cold butter slices and pulse until small clumps form. Do not over mix.
Add cream, vanilla, maple syrup, and egg, and pulse until just combined. Dough will be crumbly.
Form dough into a large disk and slice into 6-8 wedges.
Carefully separate wedges and place on baking sheet.
Baste with heavy cream.
Bake scones for 12 minutes or until the edges begin to turn golden.
Cool completely before icing.
To make the glaze, combine powdered sugar, extract, and milk, and mix until smooth.
Top each cooled scone with 1 tablespoon of glaze then drizzle with white chocolate.
Enjoy immediately or place in an airtight container in the fridge for up to two days.