- 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.