Cinnamon Bun Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2 tbsp Brown sugar, packed light
  • 2 tsp Cinnamon, ground
  • 3/4 cup Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 1/2 cup Butter, unsalted
  • 13/16 cup Milk

Found on bakeorbreak.com

Description

Ingredients

• 1/2 cup toasted chopped pecans
• 2 tablespoons packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
• 3/4 cup milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 cup confectioners’ sugar, sifted
• 3 to 4 teaspoons milk

Directions

• To make the scones: Preheat oven to 425°F. Line baking sheets with silicone liners or parchment paper. In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside. In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs. Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined. Sprinkle the cinnamon mixture over the dough. Gently stir until the batter is just swirled with the cinnamon mixture. Drop the dough by 1/4-cup portions* onto prepared pans. Leave about 2 inches between scones. Bake 11 to 13 minutes, or until golden brown. Cool the scones on a wire rack for 5 minutes while you make the glaze. To make the glaze: Combine the confectioners’ sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency. Drizzle the glaze over warm scones.