Peet’s Coffee Maple Scones (Copycat Recipe)

For years I’ve been ordering the maple oat scones from Peet’s Coffee – and sometimes Starbucks – to go with my lattes and cappucinos. I’ve always enjoyed them, but on occasion I get annoyed with paying $7 – $8 for coffee and a scone, especially when I know how easy (and delicious) it is to bake scones at home. Of course it’s nice to treat yourself to espresso drinks and pastries from your favorite coffee shop, but  it really does add up when it becomes habitual, and something you do several times a week. Come on, $35 or more per week for a few cups of coffee and a couple bites of a scone? Um, that’s about $140 a month!

This morning I made 16 maple scones, just the way I like them: with whole wheat flour, slightly sweet, and with only a drizzle of maple glaze (as opposed to a thick, overly sweet layer). If I were greedy and as frugal as I probably should be, I would have taken one and put the rest in the freezer to save myself…let’s see…16 scones x $3 = $48 in the coming weeks. But instead, I gave 5 to the guys at B-Line Body Shop in San Jose who made my car look like new after my recent accident. I also handed them out at work, which left me a few for my mom and her friends.

So I guess in theory it could save me (or you) money, but if you’re like me, you’ll at least enjoy one or two  – and then spread the love with the people around you. For me, baking wouldn’t be half the fun if I just ate everything myself!

My whole point to making these scones and writing about it, was to say that these scones are almost just like the yummy scones you can buy at Peet’s. So if you know the ones I’m talking about (and like them), now you have a way to create that experience at home. I haven’t compared the nutrient content, but I bet this homemade version is healthier, lower in calories, and of course a lot fresher.

Print Recipe

Peet's Coffee Maple Scones (Copycat Recipe)

Makes 8 scones, but the recipe can be easily doubled to make 16.

Servings: 8

Ingredients

• 1 cup white whole wheat white whole wheat is tastier and lighter than regular whole wheat
• 1 cup all purpose flour
• 1/4 cup almond flour or ground almonds
• 2 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 cup brown sugar packed
• 1/2 teaspoon salt
• 1 cup butter chilled and cut in cubes (1 cup = 2 sticks)
• 1 egg slightly beaten
• 1 tsp vanilla extract
• 1 cup half n half
• 1 cup walnuts finely chopped

Drizzle for Scones

• 1 tablespoon maple syrup
• 2 cups powdered sugar
• 2 tsp milk

Instructions

• Heat oven to 375 degrees F.
• In mixing bowl, briefly whisk together all purpose flour, white whole wheat flour and almond flour, baking powder, cream of tartar, sugar and salt.
• Pour dry mixture into food processor, pulse a couple times and then add butter. Pulse several times until butter is incorporated but pea-sized pieces of butter should be visible.
• Pour mixture back into mixing bowl, add egg, vanilla extract and half-and-half (start with 1/2 cup of half-and-half as amounts vary depending on what type of flour used). Mix with spatula until just blended. Add walnuts and mix until blended. If dough is too crumbly, add additional half-and-half, and if too wet add a bit more flour. Don't overwork the dough.
• Knead a few times in bowl and turn out onto floured surface. Shape into about an 8-inch disk or a log about 8x3 inches.
• For disk, cut with floured knife into 8 pieces (like a pie). For log, cut in diagonal pieces, alternating direction. Arrange on pieces two inches apart on lined baking sheet.
• Bake for about 25 minutes, or until light golden brown.
• Remove from oven and cool before adding maple drizzle.

Make Drizzle

• Beat powdered sugar with the milk and maple syrup. Add more or less of all ingredients, depending on your texture preference.
• Pour into plastic baggie, clip off tiny hole at corner and drizzle lightly on top of scones. You can also use a pastry bag.