Maple Nut Scones

Maple Nut SconesTo license this image please contact me at

One of my fall rituals is to sit outside Starbucks under some twinkling golden aspen leaves with a salted caramel mocha and a maple oat nut scone. I look forward to that every year so you can imagine how bummed I was to find out that Starbucks has done away with those pastries. :(

Well, clearly I had to make them myself. I experimented around a bit, added some pumpkin spice and eventually ended up with scones that do taste similar to those SB used to have but that are overall lighter and less dense, which, I think, is because I didn’t put any actual oats in them. Overall I actually like these better than the ones from SB!

I also took my camera outside last week to let it get some fresh air and snapped a few fall color pics. This is what Colorado looks like during the second half of September, isn’t it pretty?

Aspen-Forest-ColoradoTo license this image please contact me at

Maple Nut Scones
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
For the scones:
  • 1¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ½ teaspoon pumpkin spice
  • ⅔ cup roughly chopped pecans
  • ½ cup heavy cream
  • ½ cup milk
  • ¼ teaspoon maple extract
For the glaze:
  • 1 cup plus ¼ cup powdered sugar
  • ¼ teaspoon maple extract
  • 4 to 6 teaspoons milk
  1. Heat the oven to 350 degrees F.
  2. Whisk flour, sugar, baking powder, salt and spice together in a bowl.
  3. Add the pecans to the dry ingredients and mix well.
  4. Mix cream, milk and maple extract together in a bowl. Add about ¾ of the milk mix to the dough and mix with a spoon. If the dough is too dry to bring together add more of the milk mix until you can form the dough into a loose ball.
  5. On a floured surface, pat the dough ball into a 6- or 7-inch round.
  6. Cut the dough round into 6 wedges, place them on a baking sheet and bake for 20-25 minutes until an inserted toothpick comes out clean.
  7. Let the scones cool completely.
For the glaze:
  1. Whisk 1 cup powdered sugar with the maple extract and 3 teaspoons milk. Add more milk if the glaze is too thick. Coat the surface of the scones with the glaze and let it dry.
  2. Whisk ¼ cup powdered sugar with the remaining milk and drizzle on top of the glaze.

Food Photography and Styling: I wanted to create an outdoor fall feeling so I used dark wood planks that look like an outside table and sprinkled some leaves onto them. A white cup would have been too attention-grabbing for a background item so I used a more subdued, purple one. I happened to see the purple tissue paper lying about in my prop closet (I have started to keep just about everything that could potentially be a prop) and thought it would work well with the cup and the rest of the set so I put it on the plate. Even with the scones and the paper the plate looked a little naked so I placed the spoon on it. (I suppose few people would eat scones with a spoon but I figured it could be there for the drink and was therefore not too much of a stretch). I lit the set from the back and filled in the shadows with a reflector.
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. Oana | Through Oanas Lens says:

    Your scones look delicious and for sure are better than the ones at Starbucks :) I cannot wait to make them

    • Nicole B. says:

      Hi Melissa, this should be a “safe” recipe that works at lower altitudes as well (I say that because someone I know made these at sea level and it worked fine). :)

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