I stole this recipe for Cinnamon Bun Scones from quakeroats.com. This scone recipe makes a moist sweet scone. Nothing like the dry ones you sometimes find at a bakery. Quaker oats are added to the dough for a slight crunch. Butter is cut into the dry ingredients then the wet ingredients are mixed in. A mixture of cinnamon, pecans and sugar is gently folded in, and then the scones are formed and baked.  These scones come together quickly and I had all of the ingredients in my pantry.

Did you know? A scone is a Scottish quick bread named from the Stone of Destiny (or Scone) the place where Scottish kings were once crowned. Today’s versions are more flour-based and baked in the oven. Scones can be savory or sweet and are usually eaten for breakfast or tea.¹ (see more trivia in the Trivia tab)

Heat oven to 425 F. Spray cookie sheet with cooking spray. In large bowl, combine 2 cups flour, 1 cup uncooked oats, ¼ cup granulated sugar, 1 tbsp baking powder and ¼ tsp salt.

Mix ingredients together well. Cut in 8 tbsp butter with pastry blender.

In a small bowl, combine ¾ cup milk, 1 lightly beaten egg and 1 tsp vanilla, blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.

In a small bowl, combine 2 tbsp granulated sugar with ½ cup toasted chopped pecans and 2 tsp ground cinnamon.

Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely).

Drop dough by ¼ cupfuls 2 inches apart on cookie sheet. (I form the dough into rough squares for more even cooking.)

Bake 11-13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

In a small bowl, combine ¾ cup powdered sugar and enough (2 to 4 tsp) orange juice or milk for desired consistency, mix until smooth. Drizzle over top of warm scones. Serve warm.

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Cinnamon Bun Scones

This scone recipe makes a moist sweet scone. Nothing like the dry ones you sometimes find at a bakery. Quaker oats are added to the dough for a slight crunch. Butter is cut into the dry ingredients then the wet ingredients are mixed in. A mixture of cinnamon, pecans and sugar is gently folded in, and then the scones are formed and baked.

Course Breakfast, Brunch

Cuisine English

Prep Time 10 minutes

Cook Time 13 minutes

Total Time 25 minutes

Servings 12 people

Ingredients

Scones

• 2 cups AP flour
• 1 cup Quaker Oats quick or old fashioned, uncooked
• ¼ cup + 2 tsp granulated sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 8 tbsp butter chilled and cut into pieces
• ¾ cup whole or 2% milk
• 1 egg lightly beaten
• 1 tsp vanilla
• ½ cup toasted chopped pecans
• 2 tsp ground cinnamon

Glaze

• ¾ cup powdered sugar
• 2 to 4 tsp orange juice or milk

Instructions

1. Heat oven to 425 F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, ¼ cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender.
2. In a 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.
3. In a small bowl, combine remaining 2 tbsp granulated 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 ¼ cupfuls 2 inches apart on cookie sheet. Bake 11-13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
4. In a small bowl, combine powdered sugar and enough orange juice or milk for desired consistency, mix until smooth. Drizzle over top of warm scones. Serve warm.

Recipe Notes

I press the dough into squares once on the cookie sheet, so they have a more uniform shape. Measure the dough onto the cookie sheet carefully; otherwise you will only make 11 scones.