Macadamia-Oat Scones with Orange Glaze

Name: Macadamia-Oat Scones with Orange Glaze
Cook time: 25 min
Total time: 1 h
Yield: 16 2-inch
Ingredients: 1 1/4 cups white whole wheat flour; 1 1/4 cups oat flour; 1/2 cup old-fashioned oats; 1/4 cup packed light brown sugar; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick, 4 ounces) cold unsalted butter; 1 cup macadamia nuts, chopped; 1 large egg; 3/4 cup milk; 1/2 teaspoon almond extract; 1 cup confectioners' sugar; 1 tablespoon grated orange zest; 2 tablespoons orange juice

User Reviews

0.0

0 reviews

Unrated

Cook Time
mins
Total Time
1 hr
Servings
16 2-inch
Course
Breakfast

Macadamia-Oat Scones with Orange Glaze

Joshua Davis

Report

Macadamia-Oat Scones with Orange Glaze are crumbly, buttery, crunchy, slightly crisp. Holy moly!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

Scones

1 1/4 cups white whole wheat flour
1 1/4 cups oat flour
1/2 cup old-fashioned oats
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup macadamia nuts, chopped
1 large egg
3/4 cup milk
1/2 teaspoon almond extract

Glaze

1 cup confectioners' sugar
1 tablespoon grated orange zest
2 tablespoons orange juice

Add to Shopping List

Instructions

Scones

Preheat oven to 375 degrees F. Lightly grease a baking sheet, or line it with parchment paper.
To make the scones: Combine the flours, oats, sugars, baking powder, and salt in a large mixing bowl. With a pastry cutter or a fork, cut the butter into the dry ingredients until the butter pieces are the size of a pea. Stir in the macadamia nuts. Whisk together the egg, milk, and almond extract in a large measuring cup. Make a well in the center of the dry ingredients, and add the liquid all at once to the bowel. Lightly mix with a fork until the dough is evenly moistened; it will comes together but still be a little wet. Don't stir vigorously, or the scones will be tough. Let the dough sit for 5 minutes to allow the oats to absorb the liquid.
Scoop the dough by the generous tablespoon, placing the scones 2 inches apart on the prepared baking sheet. Wet your fingers and smooth out the tops a bit.
Bake until the tops and edges are light golden brown, 25-27 minutes. Remove the scones from the oven and cool on the pan on a rack for 15 minutes before transferring to a rack to cool completely.