Cinnamon Bun Scones
This recipe comes from Quaker Oats.
They have a nice orange glaze drizzled over them that really adds a great touch!
Note: If scones are too warm, most of the glaze drips off. I pour about half of the mixture over when warm and then wait until they are a little cooler and then pour on the rest of the glaze.
Make sure you have a piece of wax paper or another pan under to catch the drips!
- 10
Ingredients
- 2 cups Flour
- 1 cup Quaker Oats
- 10 tbsp Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 8 tbsp Butter, cold and cut into pieces
- 3/4 cup Milk, Regular or Fat-Free
- 1 Egg, lightly beaten
- 1 tsp Vanilla
- 1/2 cup Pecans, toasted and chopped
- 2 tsp Cinnamon
Preparation
Step 1
Heat oven to 425 degrees. Spray cookie sheet with cooking spray or line with parchment paper.
In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs.
In small bowl, Combine egg, milk and vanilla; blend well. Add to dry ingredients all at once; stir with fork until dry ingredients are moistened. In small bowl, combine 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 cupfulls
or with a scoop, two inches apart on cookie sheet.
Bake for 11-13 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.