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.