For some time, part of my morning ritual was to stop at Starbucks for a grande Pike Place Roast and a Maple Oat Scone. In fact, the baristas knew me by name and they knew my order without asking me. The scone was very satisfying and filling, probably because of the oatmeal, and the maple glaze pleased my ever-present sweet tooth. It was the perfect way to start my morning.
One day, I sat down and figured out how much money I was spending with my daily Starbucks ritual. I decided that it had to end. All good things must, I suppose.
This week, I was inspired by my beloved Starbucks treat. I was convinced that, if I swapped the maple out for hazelnut, the result would be fabulous. I could not get the idea of a Hazelnut Oat Scone out of my head.
Boy, I was right about this pairing. These scones are a real treat. The rolled oats give them a craggy, rustic texture. There is a slight crispness to the crust, yet the interior is soft and tender. The subtle hazelnut flavor adds a hint of sweetness, which works beautifully with the earthy rolled oats. I think the hazelnut glaze is spot-on, since the scones are not very sweet. If you prefer the scone to be less sweet, simply use less of the glaze in your drizzle.
I have included one of these scones as part of my morning ritual (aka breakfast) for the past three days. It has been a delicious way to start each day. Do you have a special or favorite food that is part of your morning ritual?
For the scones:
1 1/2 cups flour
1/2 cup oatmeal, finely ground
1/2 cup oatmeal, coarsely ground
1/2 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup butter, chilled
3 tablespoons hazelnut syrup
1 teaspoon vanilla bean paste
1/2 cup half and half
For the egg wash:
1 tablespoon half and half
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons hazelnut coffee creamer
1 tablespoon hazelnut syrup
2 teaspoons vanilla bean paste
Pre-heat your oven to 375 degrees. In a large bowl, combine the flour, oatmeal, brown sugar, baking powder, and salt. Next, cube the butter and add it to the dry ingredients. Using a pastry blender (or clean hands), cut the butter into the dry ingredients until the pieces of butter are pea-sized or smaller. In a separate bowl, combine the half and half, egg, hazelnut syrup, and vanilla bean paste. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not over mix. Remove the dough from the bowl and knead it until it holds together. Pat the dough into a 7-inch circle on a lightly floured surface. Cut the circle into eight wedges, and carefully place the wedges onto a baking sheet lined with parchment paper or aluminum foil. Brush the tops and sides of the scones with the egg wash. Bake for 20-22 minutes, until the scones have a golden brown color.
Prepare the glaze by whisking all of the glaze ingredients together in a medium bowl. If the glaze is too thin, add more powdered sugar; if it’s too thick, add more hazelnut creamer or half and half. Once the scones have cooled completely, spoon about one tablespoon of glaze over each scone. Use the back of the spoon to spread the glaze evenly over each scone.