Cinnamon Bun Scones

  • 2 cups all-purpose flour
  • 1 cup oats (quick or old-fashioned, uncooked)
  • 1/4 cup plus 2 Tbsp sugar, divided
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 8 Tbsp butter or margarine, chilled and cut into pieces
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup toasted chopped pecans
  • 2 tsp ground cinnamon
  • 3/4 cup confectioners' sugar
  • 3 to 4 tsp orange juice or milk
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    Preheat oven to 425° F. 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 until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla extract; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

    In small bowl, combine remaining 2 Tbsp 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 cupsful 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 confectioners' sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

    NOTE: To toast pecans, spread in a single layer in baking pan and bake at 350° F about 6 to 8 minutes, or until lightly browned and fragran Tbsp Cool before using.

    Servings: 12 scones
    Submitted by: Recipe Group Member