Ingredients
- GLAZE:
- 2 cups all-purpose flour (I use 1/2 whole wheat and 1/2 white)
- 1 cup rolled oats (quick or old fashioned, uncooked)
- 1/4 cup granulated sugar, plus
- 2 Tbls. granulated sugar
- 1 Tbls. baking powder
- 1/4 tsp. salt
- 8 Tbls. butter, chilled and cut into pieces
- 3/4 cup milk
- 1 egg, lightly beaten
- 1 tsp. vanilla extract
- 1/2 cup toasted chopped pecans
- 2 tsp. ground cinnamon
- 3/4 cups confectioners sugar
- 3 to 4 tsps. orange juice or milk
- 1 to 2 tsps. orange zest, grated
Preparation
Step 1
1. Heat oven to 425 degrees
2. Spray a cookie sheet with cooking spray.
3. In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
4. Cut butter into 5-6 pieces, add to food processor, and pulse until batter is size of small peas - DO NOT over pulse.
5. Transfer dry mixture to larger bowl.
6. In small bowl, combine milk, egg and vanilla; blend well.
7. Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
8. In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
9. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely.)
10. Drop dough by 1/4 cupful 2 inches apart on cookie sheet.
11. Bake 11-15 (takes 18 in my oven) minutes or until golden brown.
GLAZE:
1. In a small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
2. Drizzle over top of warm scones.
3. Serve warm.