- 2 cups all-purpose flour
- 1 cup Quaker� Oats, quick or old fashioned, uncooked
- 1/4 cup + 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter or margarine, chilled and cut into pieces
- 3/4 cup whole or 2% milk
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup toasted chopped pecans
- 2 teaspoons ground cinnamon
- 3/4 cup powdered sugar
- 3 to 4 teaspoons orange juice or milk
- Heat oven to 425 F. Spray cookie sheet with cooking spray.
- 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.
- 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.
Servings: 12 SCONES