Cinnamon Bun Scones
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked) (old-fashioned)
10 tablespoons granulated sugar (1/3 cup)
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces (Earth Balance)
3/4 cup whole or 2% milk (soy milk)
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted, chopped pecans (mini cinnamon chips instead)
2 teaspoons ground cinnamon
GLAZE (omitted glaze)
3/4 cup powdered sugar
3 teaspoons orange juice or milk, or as needed
Heat oven to 425 degrees 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.
*I combined dry ingredients (including the cinnamon) in the food processor
and pulsed to mix, then but in the butter and finally added the milk, egg,
and vanilla and processed until combined. Add the cinnamon chips and pulsed them in. Mine were done in 11 minutes.