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Cinnamon Bun Scones Recipe


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 pieces
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 sheet.

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. 

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