Pecan Oat Clusters

1. Add the oats and pecans to a dry skillet over medium‑low heat.
2. Stir continuously to prevent burning and cook until they smell warm, toasty, and nutty.
3. Turn off the burner and add the cinnamon, salt, and maple syrup.
4. Stir continuously as the mixture bubbles and thickens into a glaze that coats the oats and pecans.
5. Transfer the mixture to a cutting board, spread it out, and let it cool while you prepare the scones.

Scones

1. Weigh and mill 270g soft white wheat berries.
2. In a large bowl, whisk together the fresh‑milled flour, baking powder, and salt.
3. Grate the frozen butter and add it to the dry mixture.
4. Use a pastry cutter to work the butter in until you have pea‑sized crumbs.
5. In a separate bowl, whisk together the heavy cream, vanilla, brown sugar, and maple syrup.
6. Pour the wet ingredients into the dry and mix gently — avoid overmixing.
7. Rough‑chop the cooled pecan oat clusters and fold about 2/3 of them into the dough.
8. Place the dough in the refrigerator for 15–30 minutes to chill.
9. Preheat the oven to 400°F and line a baking sheet with parchment paper.
10. Turn the chilled dough out onto a floured surface. Shape it into a ball, then press into an 8‑inch disc using floured hands.
11. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
12. Place the wedges 2 inches apart on the prepared baking sheet.
13. Brush the tops with heavy cream.
14. Bake for 18–23 minutes, or until lightly golden.
15. Transfer to a cooling rack.
16. Drizzle with maple icing and sprinkle with the remaining pecan oat clusters.

Maple Icing

1. While the scones bake, whisk together the softened butter, maple syrup, powdered sugar, and salt in a small bowl.
2. Adjust the thickness as needed