-Starbucks Scones

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: Starbucks Orange Oatmeal Flat Scones : Dense and hearty, not too sweet. Wholesome oatmeal with a tang of fresh orange juice. A nod to a Starbucks corporate recipe. They look like giant cookies, but they have the taste and texture of a scone. A large serrated cookie cutter works nicely here. : 2 1/2 cups all purpose flour : 2 cups oatmeal : 1 cup sugar : 1 teaspoon salt : 1 tablespoon baking powder : 1/2 teaspoon baking soda : 1/2 cup very cold, unsalted butter - cut into chunks : 1 egg : 1/2 cup orange juice : 1/4 teaspoon Boyajian orange or tangerine oil (optional) or extract : 1 cup raisins - plumped and well dried : Glaze : milk, sugar, orange zest : Line a large baking sheet with parchment paper (double two sheets if you have them - one inside the other). Preheat oven to 425 F. : In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. : Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. : Bake until nicely browned - about 14 minutes. : ----------- : Maple Walnut and Brown Sugar Scones : Pure maple syrup, a smack of brown sugar, butter, vanilla and the heady aroma of toasted walnuts make these scones very satisfying. These are also good if you add frozen raspberries or chopped toffee, or butterscotch chips. Pecans can replace walnuts. : 3 cups all-purpose flour : 4 teaspoons baking powder : 3/4 teaspoon salt : 1/4 teaspoon cinnamon : 3/4 cup unsalted butter : 1/3 cup brown sugar - packed : 1/2 cup walnuts (preferably lightly toasted) : 1/2 cup oatmeal : 1/3 cup pure maple syrup : 1 teaspoon pure vanilla : 2/3 cup milk or light cream : garnish: : 3 tablespoons unsalted butter - melted : 1/4 cup pure maple syrup : 1/4 cup brown sugar - packed : Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked together) with parchment paper. : In a food processor, place the flour, baking powder, salt and cinnamon. Pulse to combine. Add butter and pulse to cut or break butter into flour mixture. Pulse to make a sandy mixture. : Place mixture in a large bowl. Add walnuts and oatmeal. Make a well in the center, add maple syrup, vanilla and most of milk. Stir with a fork to make a soft dough. Turn out onto a lightly floured board and knead briefly to make a cohesive mass, adding a bit more milk if required if dough seems too dry. : Shape into two rounds about 3/4 inch thick. Cut into five wedges each. Place on baking sheet. Brush each with melted butter, then drizzle with some maple syrup and brown sugar. : Bake until browned - 15-18 minutes. : ---------- : Starbucks' Date Scones : 12 scones : 1 1/2 c all-purpose flour : 1/2 c whole-wheat flour : 1/4 c bran : 2 tsp baking powder : 1/2 tsp baking soda : 1 tsp salt : 2 tsp cinnamon : 1/4 c brown sugar : 1/2 c unsalted, chilled butter : 1 egg : 2/3 c buttermilk : 2/3 c dates : Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. Add the egg, buttermilk and dates; do not overmix. (If the dough seems too sticky to work with, add a couple more Tbs flour.) Shape the dough into a rectangle about 2 inch think on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes. Cool on a rack. : : Found these so far.

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