Oatmeal Cinnamon Scones - cooking recipe

Ingredients

1 1/2 cups oatmeal
1 cup chopped pecans
3/4 cup craisins (dried cranberries)
1 tablespoon orange zest
1/4 cup whole milk
1/4 cup heavy cream
1 egg
1/3 cup honey
2 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 - 2 cups all-purpose flour
1/2 teaspoon salt
5/8 cup butter (10 Tablespoons)
TOPPING
2 tablespoons whole milk
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Preparation

Preheat Oven 375 degrees.
Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
Remove from oven and allow to cool.
Set oven temperature to 425 degrees.
Remove 2 Tablespoons oatmeal and set aside for dusting counter.
Wipe out baking sheet and line with parchment paper.
In small bowl combine, milk, cream, honey and egg.
To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
Sprinkle butter over top and process until resembles cornmeal.
Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
Stir in milk mixture and knead in bowl until forms a large ball.
To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
Cut dough into 8 wedges and place each wedge on prepared baking sheet.
Brush tops of each wedge with milk and dust with sugar and cinnamon.
Bake at 425 degrees until golden brown, approximately 12-15 minutes.
Remove to pastry rack and allow to cool 10-15 minutes before serving.