Cinnamon Bun Scones
Ingredients
- 2 cup all-purpose flour
- 1 cup oats (quick or old-fashioned, uncooked)
- 0.3 cup plus 2 tablespoons sugar, divided
- 1 tbsp baking powder
- 0.3 tsp salt
- 8 tbsp butter or margarine, chilled and cut into pieces
- 0.8 cup milk
- 1 each egg, lightly beaten
- 1 tsp vanilla extract
- 0.5 cup toasted chopped pecans
- 2 tsp ground cinnamon
- 0.8 cup confectioners' sugar
- 3 each to 4 teaspoons orange juice or milk
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Spray cookie sheet with cooking spray.
- 3
In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well.
- 4
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- 5
In small bowl, combine milk, egg and vanilla extract; blend well.
- 6
Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
- 7
In small bowl, combine remaining 2 tablespoons sugar with the pecans and cinnamon; mix well.
- 8
Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely).
- 9
Drop dough by 1/4 cupsful 2 inches apart on cookie sheet.
- 10
Bake 11 to 13 minutes or until golden brown.
- 11
Remove to wire rack; cool 5 minutes.
- 12
In small bowl, combine confectioners' sugar and enough orange juice for desired consistency; mix until smooth.
- 13
Drizzle over tops of warm scones.
- 14
Serve warm.
- 15
NOTE: To toast pecans, spread in a single layer in baking pan and bake at 350 degrees F about 6 to 8 minutes, or until lightly browned and fragrant.
- 16
Cool before using.
- 17
Makes 12 scones.