I think it's safe to say that I heart Starbucks Maple Oat Nut Scones. I haven't had one in a long time though. Mainly because I'm cheap, I don't feel like the calories, and I'm cheap. Did I mention that I'm cheap? The other day I got Betty Crocker's Bisquick eNewsletter and I suddenly had a craving for maple oat nut scones after seeing this recipe in their newsletter. I've tweaked it to make it more moi. One bite and I was pretty stoked. These are pretty close in taste to Starbucks' scones. Yippy Skippy.
2 1/2 cups Original Bisquick® mix
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup maple-flavored syrup
3 tablespoons packed dark brown sugar
3 tablespoons milk
1/4 teaspoon maple extract
1/2 cup powdered sugar
2 teaspoons milk
2 teaspoons maple-flavored syrup
1. Heat oven to 425°F. Line cookie sheet with parchment paper and spray with cooking spray. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
2. Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
3. Bake 15 to 18 minutes or until golden brown. Carefully separate wedges.
4. In small bowl, beat all glaze ingredients until smooth. Resist the urge to add more liquid - glaze should be thick. Drizzle glaze over scones. Serve warm.
[11/20/2009 | 1 comments ]