Moving away from the high-carb, sugary display case at Starbucks, one of the things I missed was their frosted maple oat nut scone. This adaptation, derived from a few internet versions, hits the spot. —Brian Coppola
artificial sweetener (Swerve)
rough chopped pecans
melted butter (for topping)
cream cheese (for topping)
artificial sweetener (Swerve; for topping)
almond flour (for topping)
heavy cream (for topping)
maple extract (for topping)
rough chopped pecans (for topping)
In This Recipe
Preheat oven to 325F, and line a large, shallow baking pan with parchment paper.
Mix all of the dry ingredients in a large bowl. Add the eggs, butter, cream, and extracts. Stir to bring the dough together, mixing by hand as needed.
Divide the dough into two portions and prepare for 12 typical triangular scones (create a 7-8 inch disk, slice into 6 pieces). I use a wooden form that is used for making Chinese Moon Cakes, which makes 14.
Bake for 25-30 minutes until firm. Remove and cool on a rack.
Prepare the topping by adding the cream cheese to the melted butter and blending, then add the other topping ingredients except the nuts. Thicken to a paste with additional almond flour, as needed.
Coat the cooled scones with the topping and then liberally cover with the additional nuts.
I wrap them in Saran individually and keep them in a ziplock bag in the refrigerator.
This recipe borrows from multiple sources:
I brought these down to a less imposing snack. The 14 scones clocked in at about 340 cal each. I used 1/2c scoops in muffin form (additional picture shown) and these are about 220 cal each and, frankly, plenty big enough.