Cinnamon Bun Scones

(14 servings)

  • 2 cups all-purpose flour
  • 1 cup quick or old fashioned Quaker Oats - uncooked
  • 3/4 cup milk
  • 1/2 cup toasted chopped pecans
  • 1/4 cup plus 2 additional Tablespoons of granulated sugar
  • 1 egg - lightly beaten
  • 8 Tablespoons (1 stick) butter or margarine -- chilled and cut into 1/4-inch pieces
  • 1 Tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

  • For The Glaze:
  • 3/4 cup powdered sugar
  • 4 teaspoons orange juice or milk
Preheat oven to 425 degrees.

Prepare a cookie sheet with a light coating of cooking spray.

In large bowl, sift together the flour, oats, the 1/4 cup of granulated sugar, baking powder and salt. Cut in butter with clean fingers until the mixture resembles coarse crumbs.

In a small bowl, combine the 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 the remaining 2 tablespoons of 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.

Bake 11 to 13 minutes or until golden brown. Remove from oven and allow to cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve scones warm.

This is a slight variation of a recipe from Quaker. This makes roundish scones as opposed to the triangular kind.

Mr Breakfast would like to thank newjerseygal for this recipe.

Recipe number 1263. Submitted 6/15/2004.