Cinnamon Bun Scones
List of Ingredients
2 cups flour
1 cup quick or old fashioned oats, uncooked
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup whole or 2 percent milk
1 egg lightly beaten
1 teaspoon vanilla
1/2 cup toasted pecans*
2 teaspoons cinnamon
Glaze :
3/4 cup powdered sugar
3-4 teaspoons orange juice or milkRecipe
Heat oven to 425 degrees. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt. Mix well. Cut in butter with pastry blender or two knives till 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 just till dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons sugar with pecans and cinnamon. Mix well.
Sprinkle evenly over dough in bowl. Gently stir batter to swirl into cinnamon mixture. Do not blend completely. Drop dough by one-fourth cupfuls 2-inches apart on cookie sheet.
Bake 11-13 minutes or till golden brown. Remove to wire rack and cool for 5 minutes. IN small bowl, combine powdered sugar and enough orange juice for desired consistency. Mix till smooth. Drizzle over tips of warm scones. Serve warm.
*To toast pecans, spread in single layer in baking pan. Bake at 350 degrees or till lightly browned and fragrant, about 6-8 minutes. Cool before using.
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