| Recipe: Cinnamon Bun Scones 04/04/2001 Cinnamon Bun Scones
2 cups all-purpose flour
1 cup oats (quick or old-fashioned, uncooked)
1/4 cup plus 2 tablespoons sugar (divided use)
1 tablespoon baking powder
1/4 teaspoon salt
1 stick butter, chilled and cut into 8 pieces
3/4 cup milk (whole or 2 percent)
1egg, lightly beaten
1 teaspoon vanilla
1/2 cup chopped, toasted pecans (see note)
2 teaspoons ground cinnamon
Glaze (recipe follows)
Preheat oven to 425 F. Spray cookie sheet with nonstick cooking spray.
In large bowl, combine flour, oats, 1/4 cup 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, and stir with fork or rubber spatula just until dry ingredients are moistened.
In second small bowl, combine remaining 2 tablespoons sugar with 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. Drizzle glaze over tops of warm scones and serve. Makes 12 scones.
Glaze: In small bowl, combine 3/4 cup confectioners' sugar and 3 to 4 teaspoons orange juice or milk.
Note: To toast pecans, preheat oven to 350 F. Spread pecans in single layer in baking pan and bake until lightly browned and fragrant, about 6 to 8 minutes.
PER SCONE: Cal 270 (40% fat)Fat 12 g (6 g sat)Fiber 2 g
Chol 40 mgSodium 230 mgCarb 36 g
Source: Quaker Oats
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