scones | |
| 2 | cups wheat flour (or half white) |
| 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 buttermilk (3/4 cup milk plus 2 tsp vinegar, let rest 5 min) |
| 1 | egg, lightly beaten |
| 1 | teaspoon vanilla |
| 1/2 | cup toasted chopped pecans |
| 2 | teaspoons ground cinnamon |
glaze | |
| 3/4 | cup powdered sugar |
| 3 to 4 | teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk |
Preparation Steps
- 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.
