Cinnamon Bun Scones

By srumbel

These yummy scones are reminiscent of cinnamon buns, but without all the wait!
from kittyskozykitchen.com

Ingredients

• 2 2 2 cups flour
• 1 1 1 cup oats (quick or old-fashioned)
• 1/4 1/4 2 cup plus 2 tablespoons sugar (divided use)
• 1 1 1 tablespoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1 1 8 stick butter, chilled and cut into 8 pieces
• 1/4 1/4 1/4 cup milk
• 1 1 1 egg, lightly beaten
• 1 1 1 teaspoon vanilla
• 1/2 1/2 1/2 cup toasted pecans (see note)
• 2 2 2 teaspoons cinnamon
• Glaze (recipe follows)

Preparation

Step 1

Preheat oven to 425 degrees. Spray cookie sheet with nonstick spray or line with parchment paper.

In a 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; blend well. Add to dry ingredients all at once, and stir with fork or rubber spatula just until dry ingredients are moistened.

In second small bowl, combine remaining 2 tablespoons sugar with pecan 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 11-13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. Drizzle glaze over tops of warm scones and serve.


GLAZE: In small blowl, combine 3/4 cup confectioners' sugar and 3-4 teaspoons orange juice or milk.

NOTE: To toast pecans, preheat oven to 350 degrees. Spread pecans in single layer in baking pan and bake until lightly browned and fragrant, about 6-8 minutes.

Yield: 12 scones