A cinnamon-pecan swirl and creamy glaze imparts the flavors of a bake-shop cinnamon bun to these easy-to-make oat scones
Makes 12 scones.
2 cups all-purpose flour
1 cup quick or old fashioned oats
10 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salk
8 tablespoons butter, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup pecans (optional)
2 teaspoons ground cinnamon
3/4 cup powdered sugar
3 teaspoons orange juice or milk
1. Heat oven to 425F. Spray cookie sheet with cooking spray.
In a large bowl, combine flour, oats, 8 tablespoons of sugar (set
aside remaining 2 tablespoons for later), 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 juice or milk
for the desired consistancy; mix until smooth. Drizzle over top of
warm scones. Serve warm.