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heat oven to 425f spray cookie sheet with cooking spray. in large bowl, combine flour, oats, ground flax seed, 1/4 cup granulated sugar, baking powder and salt; mix well. cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. in small bowl, combine buttermilk, egg and vanilla; blend well. add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. in small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely.) drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. bake 11 to 13 minutes or until golden brown. remove to wire rack; cool 5 minutes. in small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. drizzle over top of warm scones. serve warm.
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High-protein bread flour — superior gluten development for artisan bread
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping