Sweet tender scones packed with whole grain goodness, nuts and tangy orange peel. These scrumptious scones are topped with a sweet glaze with the unique citrus taste of Fiori di Sicilia, a definite show stopper that will keep you coming back for more.
Preheat the oven to 350°F. Place the walnut pieces on a dry baking sheet and toast in the oven until lightly browned and fragrant. Set aside to cool.
In a large bowl, whisk together the flour, brown sugar, baking powder, and baking soda.
Add the candied orange peel and walnut pieces to the dry ingredients and toss to coat.
Cut the cold butter into small pieces and add to the bowl. Toss to coat the butter pieces. Working quickly, press the pieces of butter between your fingers to create "leaves" of butter. These leaves will create a lovely flakiness in the scones.
In a measuring cup, combine the buttermilk, egg, vanilla, and Fiori di Sicilia. Lightly beat with a fork to break up the egg. Pour the liquid all at once into the dry ingredients. Mix gently just until well combined. (Over-mixing will result in tough scones.)
The dough will be quite wet at this point. Cover the bowl with plastic wrap and refrigerate for 15 minutes. This rest will give the whole wheat flour time to hydrate and absorb the liquid without adding more flour.
Remove the scone dough from the refrigerator and drop by using a 1/4 cup measure or Scone and Muffin Scoop onto a greased or parchment-lined baking sheet. Leave at least 2" between the scones as they will spread a bit.
Bake the whole wheat scones for 16 to 18 minutes or until lightly browned. Remove the pan to a cooling rack to cool while you make the glaze.
In a small bowl, combine the confectioner's sugar, heavy cream and 2 to 3 drops of Fiori di Sicilia; mix until smooth. Add more cream to make a spreadable consistency, if needed. Spread the glaze over the slightly warm scones and serve.
