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 Pure Premium® orange juice, Dole® 100% orange juice or milk

Preparation

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.

Yield

12 SCONES

Nutrition Information

1/12 of recipe