Starbucks Maple Scones with Toasted Pecans

Copycat version of Starbucks Maple Scones with Toasted Pecans

I used to enjoy visiting one of the local Starbucks near me (six that I can think of in a 3 mile radius and TWO in one shopping center!) for meeting a client during the week or a friend on Saturday morning and these Starbucks Maple Scones with Toasted Pecans were a favorite treat.

It wasn’t for the beverage so much; I get whole bean coffee from Costco that has been roasted by Starbucks so it’s never been about the coffee; it’s always been about the Maple Scones. If they don’t have them…nothing else will satisfy so it’s either go scone or go home!

Several months ago when I was in, I was notified that the maple scones would no longer be available. What? You can’t be serious? But they were serious and my desire to frequent Starbucks lessened as a result. Add to that the leg injury I suffered in February and Starbucks has not been on the agenda.

So, of course, it was so nice to hear from them the other day; guess they missed me. I received an email notification of my spending record and that I was quickly on my way to losing my ‘Gold Card’ status.

The card that I originally paid for to have some extra privileges and which had now turned into nothing for me but a glorified gift card. I would put $30 on it at a time as that was so much easier to include in monthly business expenses than $3 here or $4 there. But now they were going to drop me. First the scones, now this?

Well, the card issue is no big deal but it was the impetus that reminded me I miss Starbucks Maple Scones with Toasted Pecans so today I decided to take action and make some of my own.

I’m almost embarrassed at how ridiculously easy they were to make and while not trying to recreate the Starbucks version exactly (blame the lack of oatmeal in ‘de’ house), they turned out wonderful.

Moister inside than those from ‘them; and the glaze is richer…altogether a really yummy version that turned out better than the original! The toasted pecans didn’t hurt either. Oh my.

That email message was most likely meant to push me to consume some more. Uh oh…for me it means I’m not sure I’ll EVER walk in there again; now I can get my coffee and scones at home so I’m good!

Copycat version of Starbucks Maple Scones
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Better than Starbucks Maple Scones with Toasted Pecans

Servings: 8 Scones
Calories: 385kcal
Author: Creative Culinary

Ingredients

For the Scones

  • 2 cups all purpose flour
  • ½ cup packed golden brown sugar
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 Tbsp chilled butter cut into 1/2-inch cubes
  • ¾ cup pecans toasted, roughly chopped
  • cup buttermilk
  • 2 large egg yolks
  • 1 tsp maple extract

For the Glaze

  • ½ cup packed golden brown sugar
  • 4 Tbsp butter
  • 1 tsp maple extract
  • ½ tsp mild-flavored molasses
  • 2 Tbsp half and half
  • cup sifted powdered sugar

Instructions

  • Preheat to 400°F.
  • Combine flour, brown sugar, baking powder, baking soda, and salt in bowl of food processor. Add 6 tablespoons butter and process using pulse until butter pieces are pea sized. Put mixture into mixing bowl.
  • Mix in pecans.
  • Whisk buttermilk, egg yolks and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into a ball and press out on lightly floured surface and shape into an 8-inch round; cut into 6-8 pieces and round off edges to form circular piece of dough.
  • Arrange scones 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes.
  • For the Glaze
  • Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, half and half, maple extract and molasses in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar. Spread glaze over warm scones. Let stand until glaze sets, approximately 30 minutes. (I was bad...I know I had one before 15 minutes was up!)

Nutrition

Serving: 18 | Calories: 385kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 460mg | Fiber: 2g | Sugar: 11g

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53 Comments

  1. Barbara, I need a bit of help. Perhaps some suggestions would improve the sticky dough problem I encountered. I read over the comments and did not see that anyone had actually made your recipe, but everyone definitely drooled over the concept.
    I love maple and pecans and scones… so I printed the recipe and made it today. It rained earlier today so it is a bit humid but that does not totally explain the wet dough I encountered after all the scone ingredients were combined. I added at least another 1/2 cup of flour and the dough was still sticky. At that point I went with it rather than add more flour. My scone mounds were difficult to shape because they were so sticky. The toothpick came out clean after baking 19 minutes. I glazed them as directed but would thin the glaze mixture a bit more on my next batch since it was more of a frosting consistency. YES, I WILL MAKE ANOTHER BATCH even with my dough problem! The texture of the scone was tender and flavorful and the glaze made them outstanding. If sticky dough is normal, I may consider using a scoop to divide the dough rather than following the dough cutting method. I hope you have some remedy ideas for my sticky dough issue.
    Kudos to you.

    1. I wish I could help more Camille but I made those so many years ago that I just don’t recall a problem with overly sticky dough. I’m tempted to make them again now though just to see. It might have been humidity but I doubt that would account for as much flour as you had to add. That being said; I am at altitude and I try to make sure my recipes work for those at sea level. Was my flour drier that day while yours was more moist? Maybe. I do think if my results had been more like yours I would have mentioned sticky dough so I do think you’ve had an issue I’ve not heard of before. The good news? I’m glad you kept at it and made it work; many would simply throw up their hands, consider it a failure and complain. Living at altitude I’ve learned I have to constantly figure a way to make stuff work; it’s a challenge but I can never afford to give up! 🙂

      Since the end result was good; I would simply continue with the recipe as is with the additional flour; maybe add just a bit more too and see if it improves the dough even more and still comes out OK. At some point the increase of flour will change the texture so just a bit at a time.

      Honestly now I want to go into the kitchen and give them a whirl. I used to love to go to Starbucks for those scones and I don’t think they’ve had them for years. I wish your experience had been easier but I sure appreciate being reminded of this old recipe on my blog!

  2. Thanks for sharing the recipe. I was being too lazy to actually make the scones, but the maple glaze got good reviews from my family who really miss the icing on the maple rolls from my dad’s hometown.

    I’ll have to stop back one day when I have the time to make the scones too.

    1. Whatever works right? Glad the icing made your family happy. I love maple; I could eat it by the spoonful.

  3. I also am a big fan of starbucks maple scone and they don’t always have them. I am very happy to find this website I just googled and found this can’t wait to try the recipe. thanks

  4. Our own Starbuck’s dropped maple scones several years ago. Pity, I’ve held it against them for a long time; my wife now makes ’em for me, for us. And have you noticed how utterly bland their same ‘ol, same ‘ol bakery items are? No creativity under that glass front, just thawed stuff, probably out of Beijing, too. I think the chain has “corporatized,” meaning gotten like other chain stores. We look for the independent outlets more and more. Some even have great scones … maple, too.

    1. To tell you the truth Bink, they were the only thing I hankered for in their bakery case. They seem to be back but they lost me too. I wish we could find more independents; it seems when I do, next thing you know SB shows up and they can’t manage that competition. Sad isn’t it?

      1. Yes, sad. From our experiences in Australia and New Zealand, Starbuck’s has had a devil of a time competing with the myriads of independents, so much so they’ve pulled out lots of their stores. I believe only one exists in Sydney now. Personally I root for the non-corp entepreneur though oftentimes these fine places can’t afford the health insurance for their employees like SB offers, nor wages. Thanks for your reply, BO.

        1. Before Starbucks a small local company had a couple of shops and they were actually my first introduction to coffee outside of what we could get at the grocery store. Not only those stores but others who have tried seem to have gone by the wayside; sad if you ask me. I don’t harbor a Starbucks hatred like some do but I do hate that no one seems to be able to complete against them.

  5. Definition of stupid: sitting here looking at all your great recipes before I’ve had lunch. I’m starving and these are making me cry. 😉

    Love your blog. I like that your recipes are different but very doable, with ingredients that I can find locally! Beautiful food photography too.

    1. You know what Natalie…you realize exactly what I do. Not super difficult gourmet but not everyday. Still, nothing over complicated either. That’s what I love and what I love sharing with others. And thank you…I work hard improving my photography so if a reader thinks I’m doing a good job, well, that absolutely makes my day. Thank you!

        1. Thank you so much Natalie…kind comments like that mean a lot to me. This is surely a work in progress and camera work is a big part of it!

    1. Your secret’s safe with me! I think these are better; nowhere near as dry as the SB variety; which didn’t bother me but then was dipping them in their coffee too, wasn’t I? Hope the mister loves them.

  6. Pingback: The Heritage Cook
  7. I have yet to try maple scones from Starbucks, since we don’t have that around here. (Yes, there exists such a place! 😉 But these look great, especially that glaze.

    Btw: A local store stopped selling my favourite – kahlua cake, so I know how it feels. Exept I haven’t found a replacing recipe yet… ideas?

  8. These look absolutely AMAZING! I will definitely be making these VERY soon! I love a good moist scone, and these sound even better than the original Starbucks version! Woman, my waistline is going to be sending you hate mail…

  9. Oh I so believe that these are better than Starbucks! I’ve always thought that a good home baker can do better than what I’ve eaten at Starbucks and you are a great baker! These look fab! Pour the coffee and pass a scone!

  10. I agree. I love tea & Starbucks can’t make a decent cup, but those scones are amazing. Thanks so much for sharing your recipe – I can’t wait to try them!

  11. Oh, how perfectly wonderful!
    So, tell me please……are you now ready to figure the “better” recipes for our other faves?
    I’m thinking the ‘pumpkin bread’ and ‘lemon bread’ are really pound cake recipes. What are your thoughts?

    1. I would give any a shot but all I’ve EVER had were these scones and the espresso brownie! I would think altering pound cake with some zest and a bit of juice would result in the lemon bread; thinking the pumpkin a bit heavier and with nuts? Or ??

  12. I found them! (As well as so many other yummy recipes. So glad to have found your blog!)

    I also was smitten with the recipe for lemon curried rice, and followed your link to the Savory spice shop so I could order a large container of the lemon curry mixture. I’ve been very spice-oriented lately, making dishes with lots of different curry flavors, as well as lots of different Mexican/Latin flavors, with a variety of dried chilies or chili powders. Can’t wait to try the lemon curried rice you posted — my guys will love that one.

  13. Oh my lord… I popped over here from Pioneer Woman’s blog in the hope of finding the recipe for the lemony potatoes you mentioned in the comments over there, and here ya smack me upside the head with these scones. At this rate, I’ll never lose the ten pounds I’m trying to lose by the end of August.

    I’ll just tell the doctor it’s all your fault, how ’bout that?

    Ok, off to copy down this recipe, and to search for lemony potatoes. If those aren’t posted here, can you take this as a heartfelt plea for the recipe? Thanks!

  14. I’m more in love with the treat from Starbucks then the coffee. I love the lemon bread and the pumpkin bread. I could/would NEVER pass this scone up!!!

    1. Mardi of @eatlivtravwrite says original scones are not flavored or iced. I think I like non original ones better! One way this is decidedly different from Starbucks is the texture…no where near as dry and hard; now wondering why I thought I loved them so much!

  15. I have no doubt your scones are way better than Starbucks. I am not a fan of what North American and Canadians call scones – for us they are something entirely different – but this one with its lovely glaze looks like it might convince me to change my mind!!!

  16. This scone (from the original photo and baker (foodie)) was amazing. It was like eating shortbread from Scotland in a scone w/a delicious frosting that was not overwhelming……it looks delicious and was, indeed delish………hats off to the foodie for this delight….goes well with an Americano, indeed!!!!!!!!!!!

  17. I so know your scones are way better than Starbucks! BTW, we used to have 3 Starbucks within a few minutes, but they closed one of them. I guess you all drink more coffee in Colorado! I will definitely give these a try. The hubs loves scones (although he certainly doesn’t need them…nor do I!), but these look like they are worth the calories!

    1. @bunkycooks,
      They overdid it with a store on every corner and now guess they’re paying the price. Seriously, in one shopping center here, they have a store and then are appended to the large grocery with an outside seating area and signage…like a store on each corner. Can you say overkill?

  18. These look and sound amazing. I am partial to the pumpkin bread made by “them” and have tried to replicate a similar quick bread at home, although that is proving difficult these days with the canned pumpkin shortage. I emailed you several weeks back about high-altitude baking… I am in southern Colorado. I was just a knitting blogger then, but sites like yours inspired me to bite the bullet and start my own cooking blog… this is fun… http://www.kimscookingfrenzy.blogspot.com THANK YOU FOR THE INSPIRATION.

  19. See, the card issue was one of those “happy accidents”, as Bob Ross used to say… A fabulous scone the ending result~ YUM!

  20. Its always been opinion any good baker could make a better version of Starbucks pastry! Think of all that money you will now save.They look wonderful and I love maple as a flavor.

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