Ingredients
-
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 tablespoons granulated sugar
-
1 tablespoon baking powder
-
1/4 teaspoon salt
-
8 tablespoons unsalted butter or 8 tablespoons margarine, chilled and cut into pieces
-
3/4 cup milk
-
1 teaspoon vanilla extract
-
1/2 cup toasted chopped pecans
-
2 teaspoons ground cinnamon
-
-
3/4 cup confectioners' sugar
-
3 -4 teaspoons orange juice or 3 -4 teaspoons milk
-
1 egg, lightly beaten
Instructions
- Heat oven to 425°F.
- Spray a cookie sheet with cooking spray.
- In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
- Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
- Transfer dry mixture to larger bowl.
- In small bowl, combine milk, egg and vanilla; blend well.
- Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
- In another 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.
- Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
- Glaze:
- In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
- Drizzle over top of warm scones.
- Serve warm.
- ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.