Name: Cinnamon Scones
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 12 Servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1 cup Old fashioned oats; 0.25 cup Sugar; 2 tablespoons Sugar; 1 tbsp baking powder; 0.25 tsp Salt; 8 tablespoons Unsalted butter; 0.75 cup Milk; 1 Egg; 1 tsp Vanilla; 0.5 cup pecans; 2 teaspoons Ground cinnamon; 0.75 cup Confectioners sugar; 3 teaspoons Milk

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Cinnamon Scones

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Ingredients

Warning0 allergens identified

Cinnamon Scones

Scones

2 cups All-purpose flour

1 cup Old fashioned oats

¼ cup Sugar

2 tablespoons Sugar

1 tbsp baking powder

¼ tsp Salt

8 tablespoons Unsalted butterchilled and cut into pieces

¾ cup Milk

1 Egglightly beaten

1 tsp Vanilla

½ cup pecansChopped, toasted

2 teaspoons Ground cinnamon

Glaze

¾ cup Confectioners sugar

3 teaspoons Milk

Instructions

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Instructions

Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray.

In large bowl, combine flour, rolled 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 a 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 another small bowl, combine remaining 2 tablespoons granulated sugar with the toasted chopped 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 prepared cookie sheet.

Bake scones for 11-13 minutes or until golden brown. Remove to wire rack and let cool for 5 minutes.

Glaze

In a small bowl, combine confectioners’ sugar and enough orange juice for desired glaze consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Butter Ice-Cold 🧈
Chill your unsalted butter in the freezer for 15 minutes before cutting into the flour; cold butter creates flaky layers and prevents dense, tough scones.
Don't Overmix the Dough ✋
Mix the dry ingredients and butter until the mixture resembles coarse breadcrumbs, then stop; overmixing develops gluten and results in hard, compact scones instead of tender ones.
Toast Your Pecans First 🥜
Lightly toast the pecans in a dry skillet for 2-3 minutes before adding to the batter to intensify their flavor and prevent them from becoming soggy.
Brush with Milk Before Baking 🖌️
Brush the tops of your drop scones with milk before baking to create a beautiful golden crust and enhance browning without overdrying the interior.
Cinnamon-Sugar Swirl Technique 🌀
Mix cinnamon and sugar together and sprinkle on the scones immediately after removing from the oven while they're still warm; the residual heat helps it adhere and caramelize slightly.