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Cinnamon Bun Scones
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Quaker Cooking
Servings: 12 SCONES
Prep Time:
Cooking Time:
    • 3/4 Cup(s) Powdered Sugar
    • 3 to 4 Teaspoon(s) Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk

    • 2 Cup(s) all-purpose flour
    • 1 Cup(s) Quaker® Oats, quick or old fashioned, uncooked
    • 1/4 Cup(s) + 2 tablespoons granulated sugar
    • 1 Tablespoon(s) Baking Powder
    • 1/4 Teaspoon(s) Salt
    • 8 Tablespoon(s) (1 stick) butter or margarine, chilled and cut into pieces
    • 3/4 Cup(s) whole or 2% milk
    • 1 Egg, lightly beaten
    • 1 Teaspoon(s) vanilla
    • 1/2 Cup(s) toasted chopped pecans
    • 2 Teaspoon(s) ground cinnamon


Heat oven to 425°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 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. 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.

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