Cinnamon Bun Scones
2 cups all-purpose flour
1 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup plus 2 tablespoons granulated sugar, divided
1 tablespoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter or margarine, chilled and cut into
3/4 cup whole or 2 percent milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon
3/4 cup powdered sugar
3 to 4 teaspoons orange juice or milk
Heat oven to 425 degrees. Spray cookie sheet with cooking spray. In
a 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 a small bowl,
combine milk, egg and vanilla; blend well. Add to dry ingredients
all at once; stir with fork or rubber spatula just until dry
ingredients are moistened.
In a 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 1/4 cupfuls 2 inches apart on a cookie
Bake 11 to 13 minutes or until golden brown. Remove to wire rack;
cool 5 minutes. In a small bowl, combine powdered sugar and enough
orange juice or desired consistency; mix until smooth. Drizzle over
tops of warm scones. Serve warm. Makes 12 scones.
Cook's Tip: To toast pecans, spread in single layer in baking pan.
Bake at 350 degrees or until lightly browned and fragrant, about 6
to 8 minutes. Cool before using.