Macadamia-Oat Scones with Orange Glaze are crumbly, buttery, crunchy, slightly crisp. Holy moly!
A few weeks ago the folks over at Oh Nuts generously offered me some selections from their huge inventory of nuts and dried fruit, among other things. I was so excited to come home to find a package from them waiting at my doorstep. Immediately I started to scour my cookbook shelves, the internet, and my brain for recipe ideas to utilize the nuts and dried fruit I received.
One of my most favorite type of nut in the whole world is the macadamia nut. They’re buttery, almost sweet, and are full of good-for-you monounsaturated fats and plenty of healthy minerals. Not to mention they taste delectable in both sweet and savory dishes. And “macadamia” is fun to say (not as fun to type though). The only other post I’ve written so far to include macadamia nuts was one on White Chocolate & Macadamia Nut Cookies, which I like and my boyfriend loves. To find a different recipe to incorporate the nuts, I turned to one of my favorite baking books of all time, King Arthur Flour Whole Grain Baking. And King Arthur did not disappoint because these scones were fantastic. I never realized how harmonizing the flavors of orange and macadamia are before tasting these scones. If you’ve never tried orange and macadamia nuts before, be sure to add the combination to your list of recipe ideas.
I’d like to thank Oh Nuts for sending these luscious macadamia nuts my way, because without them I probably never would have made this fabulous recipe.
Taste: Holy moly. The combination of macadamia nuts, oats, orange, and almond is to. die. for.
Texture: Crumbly, buttery, crunchy, slightly crisp.
Ease: These drop scones are much quicker to get in the oven than traditional roll-and-cut scones.
Appearance: It looks like a loaf of bread stuffed with cheese. Mmm.
Pros: Whole wheat & scrumptious.
Would I make this again? Yes, these would be great for brunch or tea.
How to make Macadamia-Oat Scones with Orange Glaze
Yield: 16 2-inch drop scones
Cook: 1 hour
- 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
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.
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.
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