Cinnamon Swirl Scones
- 2 cups all-purpose flour
- 1 cup quick or old fashioned oats
- 1/4 cup plus 2 Tbsp granulated sugar - divided use
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp butter
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup toasted chopped pecans
- 2 tsp ground cinnamon
- 3/4 cup powdered sugar
- 3 to 4 tsp milk, apple or orange juice
Heat oven to 425° F. Lightly grease cookie sheet; set aside.
Combine flour, oats, sugar, baking powder and salt in a large bowl; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Combine milk, egg and vanilla in a small bowl; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened.
Combine remaining 2 Tbsp granulated sugar with the pecans and cinnamon in a small bowl; mix well.
Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Divide dough in half and roll or pat dough into 2 circles (about 8-inches in diameter). Cut each into 6 wedges.
Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
In small bowl, combine powdered sugar and enough milk or juice for desired consistency.
Drizzle over top of warm scones. Serve warm.Servings: 12 scones
Submitted by: Recipe Group Member
Print This Page