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1
Preheat Oven 375 degrees.
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2
Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
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3
Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
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4
Remove from oven and allow to cool.
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5
Set oven temperature to 425 degrees.
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6
Remove 2 Tablespoons oatmeal and set aside for dusting counter.
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7
Wipe out baking sheet and line with parchment paper.
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8
In small bowl combine, milk, cream, honey and egg.
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9
To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
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10
Sprinkle butter over top and process until resembles cornmeal.
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11
Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
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12
Stir in milk mixture and knead in bowl until forms a large ball.
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13
To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
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14
Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
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15
Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
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16
Cut dough into 8 wedges and place each wedge on prepared baking sheet.
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17
Brush tops of each wedge with milk and dust with sugar and cinnamon.
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18
Bake at 425 degrees until golden brown, approximately 12-15 minutes.
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19
Remove to pastry rack and allow to cool 10-15 minutes before serving.
