Relax and savor the enticing flavor of these cinnamon-scented scones, laced with toasted chopped pecans and drizzled with a simple orange icing, with a steaming hot cup of latte, mocha or tea.

Cinnamon Bun Scones

Scones:
2 cups all-purpose flour
1 cup Quaker® Oats, quick or old fashioned, uncooked
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, chilled and cut into pieces
3/4 cup milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans*
2 teaspoons ground cinnamon

 

Glaze:
3/4 cup powdered sugar
3 to 4 teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk

1. Heat oven to 425°F (220°C). Spray cookie sheet with cooking spray.
2. 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.
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 orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Makes 12 scones.

*To toast pecans, spread evenly in shallow baking pan. Bake at 350°F (175°C) 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

Recipe and photograph provided courtesy of The Quaker Oats Company.