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Cinnamon Bun Scones


2 cups all-purpose flour
1 cup oats, quick or old-fashioned, uncooked
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon

3/4 cup confectioners sugar
3 to 4 teaspoons orange juice or milk


1. Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt. Mix well.
3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. In small bowl, combine milk, egg and vanilla extract. Blend well.
5. Add to dry ingredients all at once. Stir with fork or rubber spatula just until dry ingredients are moistened.
6. In small bowl, combine remaining 2 tablespoons sugar with the pecans and cinnamon. Mix well.
7. Sprinkle evenly over dough in bowl. Gently stir batter to swirl in cinnamon mixture. Do not blend completely.
8. Drop dough by 1/4 cupsful 2 inches apart on cookie sheet.
9. Bake 11 to 13 minutes or until golden brown. Remove to wire rack. Cool 5 minutes.
10. In small bowl, combine confectioners sugar and enough orange juice for desired consistency.
11. Mix until smooth. Drizzle over tops of warm scones. Serve warm.

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