Cinnamon Bun Scones

 

2 cups all−purpose flour 1 cup oats (quick or old−fashioned, uncooked) 1/4 cup plus 2 tablespoons sugar, divided 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons butter or margarine, chilled and cut into pieces 3/4 cup milk 1 egg, lightly beaten 1 teaspoon vanilla extract 1/2 cup toasted chopped pecans 2 teaspoons ground cinnamon

Glaze 3/4 cup confectioners' sugar 3 to 4 teaspoons orange juice or milk

Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup 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 extract; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

In small bowl, combine remaining 2 tablespoons 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 cupsful 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 confectioners' sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

NOTE: To toast pecans, spread in a single layer in baking pan and bake at 350 degrees F about 6 to 8 minutes, or until lightly browned and fragrant. Cool before using.

Makes 12 scones.