Starbucks Orange Oatmeal Flat Scones Recipes

STARBUCKS' ORANGE OATMEAL FLAT SCONES

Steps:

• Line a large baking sheet with parchment paper (double two sheets if you have them - one inside the other). Preheat oven to 425 degrees 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 and raisins. 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 OAT NUT SCONES - STARBUCKS

Steps:

• Preheat oven to 425°F.
• Using a food processor or blender, finely grind oats.
• In a mixer, mix flour, oats, sugar, salt and baking powder.
• Add maple syrup and butter and mix well.
• In a small bowl, beat the egg with the cream and maple extract.
• Pour the egg mixture into the flour mixture and mix well.
• Add pecans and mix just to incorporate.
• Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
• Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
• Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
• Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

STARBUCKS ORANGE OATMEAL FLAT SCONES

Steps:

• 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.
• *If you want a glaze, just mix up a simple one using powdered sugar, milk, and orange zest.

ORANGE'S FAMOUS OATMEAL SCOTCHIES!

Steps:

• Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
• Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about 1/2 cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about 1/4 cup at a time, until dough is of desired consistency.
• Refrigerate the dough for 1 to 2 hours before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
• Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.