CINNAMON BUN SCONES
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:
- Preheat oven to 425°F. Line baking sheets with 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 the warm scones.
NOTES
*A 1/4-cup scoop works wonderfully!
