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 Time10minutes
Cook Time13minutes
Total Time25minutes
Servings12people
Ingredients
Scones
2cupsAP flour
1cupQuaker Oatsquick or old fashioned, uncooked
¼cup+ 2 tsp granulated sugar
1tbspbaking powder
¼tspsalt
8tbspbutterchilled and cut into pieces
¾cupwhole or 2% milk
1egglightly beaten
1tspvanilla
½cuptoasted chopped pecans
2tspground cinnamon
Glaze
¾cuppowdered sugar
2 to 4tsporange juice or milk
Instructions
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.
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.
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.
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.