The first ever piece of food item I ate at Starbucks was a Maple Oat Scone. It was triangle in shape and I ate it along with a venti Raspberry Chip Frappuccino. Having this with a cup of coffee at home while sitting in front of my laptop kind of brings back that memory of my young self who doesn’t know how to bake yet. Hmmnn…
It was love at first bite. And it was a start of a love affair.
I made sure I drop by Starbucks each and every time I see a store just to get a hold of my Maple Oat Scone. Each day was a happy day because of it.
This piece of bread never failed to make me smile.
The affair lasted several months. Maple Oat Scone was a seasonal food item and the time has come for it to be replaced with a new set.
I was heartbroken.
But I still craved for Maple Oat Scones. Months after, I still dropped by Starbucks hoping to see my favorite scones inside the pastry case but to no avail.
Then I became a Starbucks barista and my longing for it was forgotten…. I met some other pastries like chocolate croissant, chocolate dome cake, and oreo cheesecake. They were equally good company especially on bad days.
Oh, and I also met my peanutbutter♥.
Seeeeee! Maple Oat Scone has that special place in my heart. But enough with reminiscing. I am feeling ecstatic!
My peanutbutter♥ is coming home! Yay! and he’s staying here for good!
I am in a panic mode, though. I don’t think I could clean out the house and our room which kinda looks like a war zone right now.
Everything is just a big blur to me: the house construction, school opening on monday, that mountain of laundry, and that other mountain of clothes that needed folding and ironing, those car scratches that needs to disappear right now — and all the recipes I’m itching to try. I am hopeless.
I actually don’t know where to start. All I did to calm down is bake these Maple Oat Scones and eat them.
Now that they are all gone I’m back in panic mode!
Did I tell you peanutbutter♥ is coming home in seven days?!
Maple Oat Scones
for the scones
- 2 cups all purpose flour
- 1 1/2 cup rolled oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/3 cup low fat milk
- 1/4 cup maple syrup
- 1 egg, beaten
for the maple glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 1/4 teaspoon cinnamon
- In a large bowl, whisk in all purpose flour, rolled oats, brown sugar, baking powder, and salt. I used my new Gir Spatula instead of a whisk and it did just as well.
- Break your cold butter into sliced and toss into the mixture.
- Use your hands to combine it with the flour mixture and put it in the fridge for a few minutes.
- Combine the beaten egg and the low fat milk.
- Remove the flour mixture from the fridge and create a well in the center.
- Pour in egg and milk mixture plus the maple syrup.
- Fold with a spatula until well combined. The dough would be very sticky.
- Lightly flour a work surface and dump the sticky dough mixture out onto the counter.
- Pat into a circle 1 1/2 inch thick. Use a round biscuit cutter or, in my case, the mouth of a glass to cut into 10 equal pieces. Make sure to flour the mouth of your glass from time to time to keep the dough from sticking.
- Place scones, about 1 inch apart, on the prepared baking sheets and bake for 18 minutes at 400ºF.
- Let cool on baking sheet for a couple of minutes before transferring to wire rack to cool completely. Once cooled or at room temperature, proceed with maple glaze.
- To make the glaze, just combine all the ingredients in a bowl and mix well. Drizzle on top each scone and let it sit until set.
I didn’t use a wire whisk in mixing the ingredients for this scones, I used this GIR Spatula that is rockin’ my baking world as of the moment. It is thick and gets your work done just like your regular spatula. It is really useful if you’re mixing thick dough — you can actually feel how this spatula works.
So, thank you Ms. Samantha Rose for introducing me to GIR.
By the way, GIR means Get It Right. This spatula is…
- Heat proof to 464°F
- Heat resistant to 550°F
- Lab tested to decomposition at 986°F
I’ve yet to try it in cooking scrambled eggs, though but I think I just might try it tomorrow.
If you want more info about GIR, you can drop by their website at: www.ProductofGIR.com