Macadamia-Oat Scones with Orange Glaze
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Unrated
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Cook Time
25 mins
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Total Time
1 hr
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Servings
16 2-inch
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Course
Breakfast
Macadamia-Oat Scones with Orange Glaze
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Macadamia-Oat Scones with Orange Glaze are crumbly, buttery, crunchy, slightly crisp. Holy moly!
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Ingredients
Scones
- 1 1/4 cups white whole wheat flour
- 1 1/4 cups oat flour
- 1/2 cup old-fashioned oats
- 1/4 cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick, 4 ounces, cold
- 1 cup macadamia nuts chopped
- 1 egg large
- 3/4 cup milk
- 1/2 teaspoon almond extract
Glaze
- 1 cup confectioners' sugar
- 1 tablespoon orange zest grated
- 2 tablespoons orange juice
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.
Glaze
- Whisk together the sugar, zest, and juice in a small bowl until the glaze has no lumps. Brush over the tops of the cooled scones.
Notes
- From King Arthur Flour Whole Grain Baking
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