Cinnamon Bun Scones

Cinnamon Bun 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 or margarine, chilled and cut into pieces 3/4	cup whole or 2% milk 1	egg, lightly beaten 1	teaspoon vanilla 1/2	cup toasted chopped pecans 2	teaspoons ground cinnamon

glaze 3/4	cup powdered sugar 3 to 4	teaspoons Tropicana� orange juice or milk preparation

1. Heat oven to 425�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. 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.

3. 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 for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Servings: 12 SCONES

Contributed by :

 * Catsrecipes Y-Group