Copycat Starbucks Maple Scones

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This fall bake a chewy and buttery maple oat scone made with real maple syrup and oats then topped off with a maple glaze.

Fall is finally here!   After a ridiculously hot and dry summer I am ready for some cooler temperatures and my favorite fall flavors.

My favorite fall flavors are apple, pumpkin, and cinnamon.  I can’t get enough of this super easy and decadent Caramel Apple Dump Cake.   When I want fall spices I bake up a batch of Copycat Cinnaban Cinnamon Rolls.   For a savory fall meal I always make this Baked Pumpkin Mac n Cheese with Bacon. 

One fall flavor that I don’t use very often is maple which is a shame because my husband is a huge maple fan.   For me it’s mostly because the price of real maple syrup is pretty crazy and I refuse to use maple extract instead.

I recently bought a big bottle of maple syrup hoping that I could make 3 or 4 different fall recipes with it.   I started out by making Maple Snickerdoodles and people went crazy for them!   I was a little worried to try another maple recipe since those were such a huge hit.

Do I have to use real Maple Syrup?

You really need to use real maple syrup because it brings a unique flavor to the scones.  It has a sweet vanilla and caramel flavor that you can’t get from artificially flavored syrups. It is also used to sweeten the scones in this recipe. Maple syrup also helps to keep these scones tender for days.

However, after I saw Starbuck’s fall menu I knew I had to try and clone the Maple Oat Scones.  The love the addition of the oats in the scones because that isn’t something I normally add to my scones and they add such a nice chew to the texture.

What are scones?

Scones are lightly sweetened, baked pastries that originated in Scotland. Scones can be made with a variety of ingredients like flour, sugar, butter, milk, and baking powder. They are often flavored with fruits, extracts, or nuts. They are usually round or triangular in shape and have a crumbly texture and a lightly sweetened taste. Scones are often served with butter, jam, or clotted cream. They can also be topped with a glaze.  Scones can also be savory.

Now I used a lot of real maple syrup in these scones to give them the full flavor.   You could use maple extract but I find that maple syrup tastes so much better.

After the scones come out of the oven and cool a maple glaze is put on top of them.  I dunked the scones into the glaze but you could also drizzle the glaze over top of the scones.

Ingredients:

• all purpose flour
• quick cooking oats
• brown sugar
• baking powder
• salt
• salted butter (or unsalted if you prefer)
• whole milk (or plant based milk will work here too)
• real maple syrup
• powdered sugar

To make the scones preheat the oven to 375 degrees.   Spray a baking sheet with cooking spray and set aside.

In a large bowl combine the flour, oats, brown sugar, baking powder, and salt.  Cut the butter into small pieces and add to the flour mixture.  Using your fingers, press the butter into the flour mixture until it resembles a wet sand mixture.

Add in the milk and maple syrup and mix until a dough forms.  The dough will be a little wet but that’s ok.  Carefully transfer the dough to a cutting board and shape into a large, one inch thick circle. 

Use a knife or pizza cutter and cut the circle into 8 wedges.   Transfer the scones to the prepared baking sheet.  I usually use a pie server to help me get the scone dough off the cutting board without it losing its shape.

Bake the scones for 20-25 minutes or until they have browned on top.  Remove from oven and cool completely.

When ready to glaze them whisk together the powdered sugar, maple syrup, and milk until you reach the desired consistency.   Dip the scones into the glaze, let the excess drip off, then place on a wire rack so that any extra glaze can drip off.   Allow the glaze to harden for 20 minutes then serve.

These scones were amazing!   I make a ton of scones (the Spiced Orange ones are my current favorite) and these had a very different texture to them because of the oats.

They are a little bit drier than my other scones but they have a wonderful chew and are so tender.  I enjoyed these scones for several days at breakfast along with a cup of coffee and it just felt like fall.

How do you store these scones?

Store the scones in a single layer in an air tight container on the counter for up to 5 days.   If you want to stack them put a layer of parchment paper in between the layers.

These scones are great for breakfast or for an afternoon snack.  Serve them with a cup of coffee or a cup of hot tea. 

Starbucks Maple Oat Scones

Tender and chewy maple oat scones topped with a maple glaze.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 scones

Author: Hezzi-D

Equipment

• 1 baking sheet
• 1 Mixing Bowl

Ingredients

For the scones:

• 2 1/2 c. all purpose flour
• 1/2 c. quick rolled oats
• 1/4 c. brown sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 8 Tablespoons 1/2 cup salted butter, cut into small pieces
• 1/2 c. whole milk
• 1/2 c. pure maple syrup

For the glaze:

• 1 c. powdered sugar
• 2 Tablespoons pure maple syrup
• 1-2 Tablespoons milk

Instructions

• Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray and set aside.
• In a large bowl whisk together the flour, oats, baking powder, and salt.
• Add in the butter and using your fingers, combine the butter with the dry ingredients until it resembles wet sand.
• Add in the milk and maple syrup and mix until a dough forms.
• Place the dough on a cutting board and form into a circle that is 1 inch thick.
• Use a pizza cutter or a sharp knife and cut the circle into 8 wedges.
• Using a pie server or spatula, lift the scones from the cutting board and place them on the baking sheet 2 inches apart.
• Bake for 20-25 minutes or until the tops are brown.
• Remove from oven and cool completely on a wire rack.
• To make the glaze whisk together the powdered sugar, maple syrup, and milk, Whisk until smooth.
• Dip the top of the scones into the glaze and let the excess run off. Place on the wire rack so that the excess can drip off.
• Allow the glaze to harden 20 minutes before servings.

Notes

Recipe adapted from The Genetic Chef

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