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    Cinnamon Bun Scones


    Source of Recipe


    Marsha

    List of Ingredients




    2 cups all-purpose flour
    1 cup Quaker Oats (Quick or Old Fashioned, uncooked)
    10 tablespoons granulated sugar
    1 tablespoon baking powder
    1/4 teaspoon salt
    8 tablespoons butter or margarine, chilled and cut into pieces
    3/4 cup whole milk
    1 egg, lightly beaten
    1 teaspoon vanilla
    1/2 cup toasted, chopped pecans
    2 teaspoons ground cinnamon

    GLAZE
    3/4 cup powdered sugar
    3 teaspoons orange juice or milk, or as needed

    Recipe



    Heat oven to 425 degrees F.

    Spray cookie sheet with cooking spray.

    In large bowl, combine flour, oats, 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 milk, 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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