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Considering treating overnight guests to a simple breakfast of these scrumptious cinnamon-enhanced scones, fresh fruit and cups of piping hot chocolate, coffee or tea.

Cinnamon Bun Scones

2 cups all-purpose flour
1 cup Quaker® Oats, quick or old fashioned, uncooked
1/4 cup plus 2 tablespoons granulated sugar, divided use
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup whole or 2% 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 orange juice or milk

1. Heat oven to 425°F. 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.
3. 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.
4. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
5. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
6. Drop dough by 1/4 cupfuls 2-inches apart on cookie sheet.
7. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
8. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
9. Drizzle over top of warm scones. Serve warm.

Makes 12 scones.

Nutrition Information: 1/12 of recipe. Calories 260, Calories From Fat 110g, Total Fat 12g, Saturated Fat 5g, Cholesterol 35mg, Sodium 220mg, Total Carbohydrates 34g, Dietary Fiber 2g, Protein 5g, Total Sugar 15g.

Recipe provided courtesy of The Quaker Oats Company.