1 cup Quaker® Oats, quick or old fashioned, uncooked
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter or margarine, 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
3/4 cup powdered sugar
3 to 4 teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk
Heat oven to 425 degrees F. 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
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 cupsful 2 inches apart on cookie sheet.
Bake for 11 to 13 minutes or until golden brown.
Remove to wire rack; cool for 5 minutes.
In small bowl, combine powdered sugar and enough orange juice for desired
consistency; mix until smooth. Drizzle over top of warm scones.