I just found this recipe at a Cooking Light reader's forum. It says it's from Quaker Oats website. I haven't made these yet and I decided to add some orange zest ( and a recipe name change to suit my files). Why not, if I am squeezing orange juice for the glaze. These are a drop rather than rolled scones so it seems pretty easy to make. Can't wait to try these.
- 2 cups all purpose flour
- 1 cup oats (quick or old fashioned) uncooked
- 1/4 cup + 2 tablespoons granulated sugar
- 1 T baking powder
- 1/4 t salt
- 8 tablespoons (1 stick) butter or marg. chilled and cut into pieces
- 3/4 cup milk (whole or 2%)
- 1 egg, lightly beaten
- 1 t vanilla
- 1/2 cup toasted chopped pecans or sliced almonds
- 2 t ground cinnamon
- (orange zest from one orange)--my add
- 3/4 cup powdered sugar
- 3 to 4 teaspoons orange juice or milk
- Heat oven to 425F. 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 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 top of warm scones. Serve warm.