Cinnamon Bun Scones

12 Scones
Servings
Ingredients
Rating

Cinnamon Bun Scones are basically cinnamon oatmeal scones that taste like the famous dessert but made with wholesome oats. This alternative to a cinnamon roll is an all-season specialty and pleasure to eat with breakfast or as a snack.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Glaze
3/4 Cup(s) Powdered Sugar
3 to 4 Teaspoon(s) Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk
Scones
2 Cup(s) all-purpose flour
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/4 Cup(s) + 2 tablespoons granulated sugar
1 Tablespoon(s) Baking Powder
1/4 Teaspoon(s) Salt
8 Tablespoon(s) (1 stick) butter or margarine, chilled and cut into pieces
3/4 Cup(s) whole or 2% milk
1 Egg, lightly beaten
1 Teaspoon(s) vanilla
1/2 Cup(s) toasted chopped pecans
2 Teaspoon(s) ground cinnamon

Cooking Instructions

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.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

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.