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Cinnamon Bun Scones

Cinnamon Bun Scones

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  • 2 cups all-purpose flour
  • 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


  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.

Yield: 12 scones

Recipe and photo credit (used with permission): Quaker Oats