Cinnamon Bun Scones

Ingredients

• 2 cups all-purpose flour
• 1 cup Quaker Oats, quick or old fashioned, uncooked
• ¼ cup + 2 Tablespoons granulated sugar
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 8 Tablespoons (1 stick) butter or margarine, chilled and cut into pieces
• ¾ cup whole or 2% milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• ½ cup toasted chopped pecans
• 2 teaspoons ground cinnamon
  
  Glaze:
• ¾ cup powdered sugar
• 3 to 4 teaspoons orange juice or milk

Instructions

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