ORANGE WALNUT WHOLE WHEAT SCONES

posted by Missy

Orange Walnut Whole Wheat Scones

2 1/3 cups whole wheat flour
1/4 cup lightly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup candied orange peel (I used dried pinapple, still citrus)
1/2 cup toasted walnuts (I used pecans)
8 tablespoons cold butter
1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1/4 teaspoon Fiori Di Sicilia (a flavoring sold by King Arthur Flour; a citrus flavor)

Glaze
1 cup confectioner's sugar
2-3 tablespoons heavy cream
2-3 drops Fiori Di Sicilia

Preheat oven to 350*. Place walnut pieces on a dry sheet pan & toast in oven until lightly browned & fragrant. Cool.
Place the flour, brown sugar, baking powder, & baking soda in a large bowl & whisk together. Add walnut pieces & candied oragne peel to the dry ingredients & toss to coat.
Cut butter into small pieces & add to bowl. Toss to coat. Working quickly, press pieces between fingers to create "leaves" of butter. These leaves will create a lovely flakiness to the scones.
In a measuring cup combine buttermilk, egg, & flavorings. Lightly beat with fork to break up egg. Pour the liquid all at once into the dry ingredients. Mix gently just until well combined. Overmixing will result in tough scones.
The dough will be wet at this point. Cover the bowl with plastic wrap & refrigerate for 15 min. This rest will give the whole wheat flour time to hydrate & absorb the liquid without adding more flour. Remove scone dough from frig & drop by using 1/4 cup measure onto greased baking sheet. Leave at least 2 inches between scones as they will spread a bit. Bake for 16-18 mins. or until lightly browned. Remove to cooling rack. Spread glaze over slightly warm scones & serve. Makes about a dozen scones.