American Starbucks style Maple-Oatmeal Wholemeal Scones
Maple Oatmeal Scones???
You might ask... It is Spring now at down-under Australia and why am I baking these autumn delicacies?
I don't know! LOL!!! Maybe I just can't help it because these scones are just so good!
Don't you think that the world is becoming more multi-seasonal because of social media? It's like even though we are living in Melbourne, we can sometimes feel the warmth by seeing what the people do or eat in Singapore. Now, after browsing through many interesting autumn, Halloween and Thanksgiving recipes via US-based apps, websites and social media. I can't help exploring some of these autumn recipes and glad that I've found these really really really good maple scones...
These American Starbucks style wholesome wholemeal scones are FANTASTIC!!! So good that I can't wait till autumn or winter to bake these!
They are fully loaded with comforting maple syrup, vanilla and oats. So good and delicious that even my wholemeal-food-hating son wouldn't say no!!!
What can I say? HIGHLY HIGHLY HIGHLY RECOMMENDED!!! Well, let's say that these scones are just so good... to be a timeless multi-seasonal comfort food to bake and enjoy!
Why this recipe?
I'm sure all the Barefoot Contessa fans will notice that this recipe is somehow similar to the one from Food Network by Barefoot Contessa.
Please don't get me wrong... I love Ina's recipes but think that these scones can be enhanced further and so I did these...
1) NO plain flour plus baking powder, YES self raising flour
You might ask... It is Spring now at down-under Australia and why am I baking these autumn delicacies?
I don't know! LOL!!! Maybe I just can't help it because these scones are just so good!
Don't you think that the world is becoming more multi-seasonal because of social media? It's like even though we are living in Melbourne, we can sometimes feel the warmth by seeing what the people do or eat in Singapore. Now, after browsing through many interesting autumn, Halloween and Thanksgiving recipes via US-based apps, websites and social media. I can't help exploring some of these autumn recipes and glad that I've found these really really really good maple scones...
These American Starbucks style wholesome wholemeal scones are FANTASTIC!!! So good that I can't wait till autumn or winter to bake these!
They are fully loaded with comforting maple syrup, vanilla and oats. So good and delicious that even my wholemeal-food-hating son wouldn't say no!!!
What can I say? HIGHLY HIGHLY HIGHLY RECOMMENDED!!! Well, let's say that these scones are just so good... to be a timeless multi-seasonal comfort food to bake and enjoy!
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| Maple-Oatmeal Wholemeal Scones |
Why this recipe?
I'm sure all the Barefoot Contessa fans will notice that this recipe is somehow similar to the one from Food Network by Barefoot Contessa.
Please don't get me wrong... I love Ina's recipes but think that these scones can be enhanced further and so I did these...
1) NO plain flour plus baking powder, YES self raising flour
Based on my extensive scone baking, I believe that the raising strength of self-raising flour is the best for making scones!!! And strangely, can't be replaced with plain flour with tablespoonfuls of baking powder. Due to this reason, I have replaced plain flour (all purpose flour) plus baking powder with self raising flour.
2) NO instant oats, YES old fashioned oats
Instead of using instant oats, I have made my scones with old fashioned rolled oats and they are awesome giving my scones a beautiful rustic nutty flaky texture.
3) NO buttermilk YES cream
3) NO buttermilk YES cream
Instead of using buttermilk, I have made my scones with cream resulting my scones to be extra moist and extra delicious with rich milky taste.
4) NO whole eggs YES egg yolks
4) NO whole eggs YES egg yolks
Instead of using whole eggs, I have made my scones with egg yolks because the whites will toughen the scones texture making them less flaky. Thus, I have replaced the missing egg whites with more cream and maple syrup.
5) NO egg wash YES brushing scones with cream
5) NO egg wash YES brushing scones with cream
Instead of using egg wash, I have brushed my scones with cream resulting the top of my scones to be crispy with a lovely flaky tender texture.
6) Scones are NOT too sweet! So YES to maple drizzle!
Despite having maple syrup added into the scones, the sweetness of these scones on their own is just ok and perhaps not sweet enough for most maple-food loving people. To me, these scones are good but ideally better if they are served with a moderate amount of maple drizzle. Having said that, I reckon these drizzles can be totally optional and can be added based on individual's preference.
7) NO nuts, please!
Despite having maple syrup added into the scones, the sweetness of these scones on their own is just ok and perhaps not sweet enough for most maple-food loving people. To me, these scones are good but ideally better if they are served with a moderate amount of maple drizzle. Having said that, I reckon these drizzles can be totally optional and can be added based on individual's preference.
7) NO nuts, please!
Like the Ina's scones and unlike most American Starbucks scones, my scones have no pecan or walnuts in them. Simply because we like the scones being plain crispy and flaky with no nuts! How about yours?
Would you say YES to my recipe?
Proudly presenting my YUMMY maple oatmeal wholemeal scones...
Although these scones look and taste so autumn-related, I crave for them regardless of any seasons... Simply because they are so irresistibly delicious!
It's easy to bake these must-try scones and here's a video showing how I baked mine. I'm sure that you can bake yours with no worries too!
Thanks Bensound for the music in my video.
Like my scones recipe? I promise that I will share more of my prized recipes... To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's the recipe that is very modified from Food Network (Barefoot Contessa)
Makes nine 7 cm scones
For the scones:
260g (1 3/4 cup) self-raising flour*, plus extra for dusting
75g (1/2 cup) wholemeal flour
1 tsp baking powder
1/2 tsp salt
50g (1/2 cup) old-fashioned rolled oats
1 tbsp demerara sugar or any coarse sugar
125g cold unsalted butter
125ml (1/2 cup) cream with 35% fat, plus extra for brushing
80ml (1/3 cup) pure maple syrup
2 large egg yolks
1/2 tsp vanilla paste or extract
For the drizzle:
60g (1/2 cup) icing sugar, sifted
1/4 cup pure maple syrup
1/2 tsp vanilla paste or extract
*please DO NOT replace self-raising flour with plain flour (or all purpose flour) plus baking powder even if the original recipe says so. Please read my above baking tip.
To bake the scones:
Preheat the oven to 200°C / 400°F.
Line a baking tray with baking paper.
Sift both self raising and wholemeal flour, baking powder and salt into a large mixing bowl and return the wholemeal bits that are trapped in the sieve back into the flour mixture.
Using your fingertips, break and rub butter into flour mixture until mixture resembles pea-size crumbs. Stir oats and sugar into the flour mixture.
Combine cream, maple syrup, egg yolks and vanilla in another bowl. Use a blunt knife, make a well in the center of the flour mixture. Add the cream mixture into the flour mixture and use the knife to mix until the crumbs comes together to form a dough. Do not overwork dough.
Transfer dough onto a lightly floured non-stick surface. Use your lightly floured hand to flatten the dough into a flat round with about 2-3 cm (1 inch) thickness. Use a lightly floured 7 cm round cookie cutter to cut the dough into 9 rounds and place them on the prepared tray, about 2.5 cm (1 inches) apart. It's ok that the scones are not neatly shaped because they should not be over-worked.
Use a pastry brush to lightly brush the top of each scone with cream.
Bake in the middle of the preheated oven for 20 mins, or until the top of the scones are golden and crispy and cooked through. It is important NOT to under-bake scones! Transfer the scones onto a wire rack and allow them to cool completely before applying the maple drizzle.
To make the drizzle:
Mix icing sugar, maple syrup and vanilla until the mixture is smooth with no lumps. Drizzle over the top of the scones and allow mixture to set before serving.
Happy Baking
Please support me and like me at Facebook... |
| These freshly baked sweet-smelling scones are making my kitchen smelling so GOOOOOD!!! |
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| And their crispy flaky textures are so so so GOOOOOD too!!! |
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| Simply maple-licious!!! A must-try recipe if you like scones and maple syrup! |
Although these scones look and taste so autumn-related, I crave for them regardless of any seasons... Simply because they are so irresistibly delicious!
It's easy to bake these must-try scones and here's a video showing how I baked mine. I'm sure that you can bake yours with no worries too!
Thanks Bensound for the music in my video.
Like my scones recipe? I promise that I will share more of my prized recipes... To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's the recipe that is very modified from Food Network (Barefoot Contessa)
Makes nine 7 cm scones
For the scones:
260g (1 3/4 cup) self-raising flour*, plus extra for dusting
75g (1/2 cup) wholemeal flour
1 tsp baking powder
1/2 tsp salt
50g (1/2 cup) old-fashioned rolled oats
1 tbsp demerara sugar or any coarse sugar
125g cold unsalted butter
125ml (1/2 cup) cream with 35% fat, plus extra for brushing
80ml (1/3 cup) pure maple syrup
2 large egg yolks
1/2 tsp vanilla paste or extract
For the drizzle:
60g (1/2 cup) icing sugar, sifted
1/4 cup pure maple syrup
1/2 tsp vanilla paste or extract
*please DO NOT replace self-raising flour with plain flour (or all purpose flour) plus baking powder even if the original recipe says so. Please read my above baking tip.
To bake the scones:
Preheat the oven to 200°C / 400°F.
Line a baking tray with baking paper.
Sift both self raising and wholemeal flour, baking powder and salt into a large mixing bowl and return the wholemeal bits that are trapped in the sieve back into the flour mixture.
Using your fingertips, break and rub butter into flour mixture until mixture resembles pea-size crumbs. Stir oats and sugar into the flour mixture.
Combine cream, maple syrup, egg yolks and vanilla in another bowl. Use a blunt knife, make a well in the center of the flour mixture. Add the cream mixture into the flour mixture and use the knife to mix until the crumbs comes together to form a dough. Do not overwork dough.
Transfer dough onto a lightly floured non-stick surface. Use your lightly floured hand to flatten the dough into a flat round with about 2-3 cm (1 inch) thickness. Use a lightly floured 7 cm round cookie cutter to cut the dough into 9 rounds and place them on the prepared tray, about 2.5 cm (1 inches) apart. It's ok that the scones are not neatly shaped because they should not be over-worked.
Use a pastry brush to lightly brush the top of each scone with cream.
Bake in the middle of the preheated oven for 20 mins, or until the top of the scones are golden and crispy and cooked through. It is important NOT to under-bake scones! Transfer the scones onto a wire rack and allow them to cool completely before applying the maple drizzle.
To make the drizzle:
Mix icing sugar, maple syrup and vanilla until the mixture is smooth with no lumps. Drizzle over the top of the scones and allow mixture to set before serving.
Happy Baking
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