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
Glaze Ingredients:
  • 3/4 cup powdered sugar
  • 3 to 4 tsp milk, apple or orange juice
Cinnamon Swirl Scones

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