CINNAMON BUN SCONES

Cinnamon Bun Scones image

Provided by Kathie Carr

Time 20m

Number Of Ingredients 14

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2 c flour
1 c quick oats
1/4 c plus 2 tablespoons granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 c butter or margarine, chilled and cut into pieces
3/4 c milk
1 large egg, lightly beaten
1 tsp vanilla
1/2 c toasted chopped pecans*
2 tsp ground cinnamon
GLAZE:
3/4 c powdered sugar
3-4 tsp orange juice or milk

Steps:

1. Heat oven to 425 degrees. Spray cookie sheet with cooking spray. In 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 small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In 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 by 1/4 cupfuls 2 inches apart on cookie sheet.
2. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice or milk for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
3. *To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees, 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.