This was my favorite scone at Starbucks (and their best selling scone). Since they stopped making them I wanted to give it my best interpretation of them. I used Tyler Florence's scone recipe as the base ( http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe/index.html ) with the following modifications:
For the flour I used 200g AP flour, 80g of KA WW flour, 30g rolled oats and a cup of chopped walnuts. Since I didn't quite know how to measure the rolled oats by volume I decided to use weight as the measurement of choice. I also substituted light brown sugar for regular sugar for taste. Overall they were good but needed more moisture in the final product. I am thinking of using some sour cream to accomplish that, as well as add some flavor.
Dan
Maple syrup is what I've used in my interpretation of those particular scones with great results. They are always moist and delicious crowd pleasers. Happy baking! gwen
Golfermd, what did you use for the maple flavor?
jaywillie
I still have some adjusting to do on it. Overall they were fairly dry, and needed more taste. Gwennie, what was your base recipe?
Dan
Hi Dan
My recipe is as follows : 2 1/2 c flour
1/2 c oatmeal
1 T baking powder
1/2 t baking soda
1/4 t salt
1/2 c butter
1/2 cup cream
1/2 cup maple syrup
1 1/2 t vanilla
1/2 cup chopped walnuts
Mix and form as you would any other scone recipe and bake at 375 for 16-20 min depending on size.
I don't usually use a maple glaze, but that is what Sbucks did when they sold them up in my neck of the woods.
Good luck and please let me know if you have any other questions! gwen
I appreciate it. Love this forum because of this exchange! I'll give yours a try.
Dan
Gwen, a really great recipe you have. Miles ahead of my feeble first attempt. Not sure how the powers that be determine which recipes get on the "Favorite Recipes" list but yours belongs there!
Dan
We love 'em around here too! Thanks Dan! :))