TOASTED OAT, PECAN & FLAXSEED SCONES

Toasted Oat, Pecan & Flaxseed Scones

recipe adapted for Zingerman’s Bakehouse

Servings: 18 scones

Ingredients

• 3/4 cup (90 g) pecans

• 1 1/2 cups + 1 tablespoon (190 g) rolled oats

• 14 tablespoons (1 3/4 sticks / 190 g) unsalted butter, melted and cooled

• 1/2 cup (110 g) milk, whole or 2%

• 2 teaspoons freshly grated orange zest

• 1 teaspoon pure vanilla extract

• 1 large egg, lightly beaten

• 2 cup + 2 tablespoons (305 g) all-purpose flour, plus more for shaping

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (40 g) flaxseed

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground cardamom

• 1/3 cup (90 g) dried apricots, diced

Egg Wash

• 1 egg

• 2 teaspoons milk or cream

Cinnamon Sugar

• 1 tablespoon turbinado or granulated sugar

• 1 teaspoon ground cinnamon

Instructions

• Heat the oven to 300°F convection (325°F conventional). Spread the pecans onto a baking sheet, and toast until fragrant and lightly brown, 8 to 10 minutes. Transfer to a cutting board. When cool, chop coarsely and transfer to a large mixing bowl.

• Spread the oats onto the baking sheet, and toast, shaking and stirring halfway through, until toasty and slightly darker, 6 to 8 minutes Transfer to the bowl with the pecans. Let cool.

• In a separate bowl, whisk together the butter, milk, orange zest, vanilla, and egg.

• Once the oats and nuts are cool, add the flour, sugar, flaxseed, baking powder, salt, cardamom, and apricots. Stir to combine. Add the wet ingredients to the dry, stirring until thoroughly mixed.

• Line 2 baking sheets with parchment paper, and scoop the scones onto the sheets, using a scant 1/4-cup measure (or 2-oz scoop), spacing about 2 inches apart. If needed, use floured hands to gently flatten the scones to 1 1/2 inches thick. Chill the scones for at least 30 minutes and up to 8 hours (this helps them leaven as they bake).

• Heat the oven to 350°F convection (375°F conventional). In a small bowl, whisk together the egg and milk (or cream) for the egg wash. In a separate bowl, combine the sugar and cinnamon.

• Brush the tops of the scones with egg wash, and sprinkle with cinnamon sugar. Bake until golden, 16 to 18 minutes. Serve warm, or let cool on a wire rack.