Cinnamon Bun Scones

Yield: 12 scones

Ingredients

Scones

• 2 cups all-purpose flour
• 1 cup Quaker® Oats, quick or old fashioned, uncooked
• 1/4 cup + 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) butter, chilled and cut into pieces
• 3/4 cup whole or 2% milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup toasted chopped pecans
• 2 teaspoons ground cinnamon

Glaze

• 3/4 cup powdered sugar
• 3 to 4 teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk

Instructions

1. Heat oven to 425 degrees F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. 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.
5. 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.)
6. Drop dough by 1/4 cupsful 2 inches apart on cookie sheet.
7. Bake for 11 to 13 minutes or until golden brown.
8. Remove to wire rack; cool for 5 minutes.
9. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones.
10. Serve warm.

Attribution

Recipe and photo used with permission from: Quaker Oats