Tuesday, March 16, 2010

With St. Patrick's Day Tommorrow

I thought it would be nice to share a recipe that goes great with your coffee as you read the blogs ,

Cinnamon Bun Scones
Servings: 12 Scones

Cook time: 11 to 13 minutes


2 cups all-purpose flour

1 cup quick oatmeal (uncooked)

1/4 cup + 2 tablespoons granulated sugar, divided

1 tablespoon baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) butter chilled and cut into pieces

3/4 cup whole or 2% milk

1 egg, lightly beaten

1 teaspoon vanilla

1/2 cup toasted chopped pecans, or walnuts

2 teaspoons ground cinnamon


3/4 cup powdered sugar

3 to 4 teaspoons Tropicana Pure Premium orange juice or milk


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 just 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 tops of warm scones.

Serve warm.

No comments: