Recipe ingredients
- 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
Recipe method
- 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.
Other biscuit recipes:
Cinnamon bun scones recipe
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