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  • Linda Rose

Oatmeal is good for you--remember this as you eat these Cinnamon Bun Scones

  • 1/2 cup toasted pecans or walnuts

  • 2 tablespoons light brown sugar

  • 2 teaspoons ground cinnamon

  • 2 cups all-purpose flour

  • 1 cup old-fashioned rolled oats

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

  • 3/4 cup milk

  • 1 large egg, lightly beaten

  • 1 teaspoon vanilla extract

  • 3/4 cup confectioners’ sugar

  • 3 to 4 teaspoons orange juice or milk


  1. Preheat oven to 425°F. Line baking sheets with parchment paper.or spray with cooking spray

  2. In a small bowl, combine the nuts, brown sugar, and cinnamon.

  3. In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and use a pastry blender or two knives until resembles coarse crumbs.

  4. Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined.

  5. Sprinkle the cinnamon mixture over the dough. Gently stir, swirling the cinnamon mixture throughout the batter.

  6. Drop the dough by 1/4-cup portions* onto prepared pans. Leave about 2 inches between scones.

  7. Bake 11 to 13 minutes, or until golden brown.

  8. Make glaze by stirring confectioner's sugar with orange juice or milk. Drizzle over hot scones.

These are great warm. I use white whole wheat flour and substitute about 1/4 cup plain Greek yogart for milk.


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