b38872dea09572c9958c7815b7018680

INGREDIENTS

FOR THE SCONES:

  •  1/2 cup (about 60g) toasted chopped pecans
  •  2 tablespoons packed light brown sugar
  •  2 teaspoons ground cinnamon
  •  2 cups (240g) all-purpose flour
  •  1 cup (99g) old-fashioned rolled oats
  •  1/4 cup (50g) granulated sugar
  •  1 tablespoon baking powder
  •  1/4 teaspoon salt
  •  1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
  •  3/4 cup (177ml) milk
  •  1 large egg, lightly beaten
  •  1 teaspoon vanilla extract

FOR THE GLAZE:

  •  3/4 cup (82g) confectioners’ sugar, sifted
  •  3 to 4 teaspoons milk

INSTRUCTIONS

TO MAKE THE SCONES:

  1. Preheat oven to 425°F. Line baking sheets with parchment paper.
  2. In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
  3. 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.
  4. Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined.
  5. Sprinkle the cinnamon mixture over the dough. Gently stir until the batter is just swirled with the cinnamon mixture.
  6. Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
  7. Bake 11 to 13 minutes, or until golden brown.
  8. Cool the scones on a wire rack for 5 minutes while you make the glaze.

TO MAKE THE GLAZE:

  1. Combine the confectioners’ sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
  2. Drizzle the glaze over the warm scones.

NOTES

*A 1/4-cup scoop works wonderfully!

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