My house smells like goodness right now. Pure, cinnamon, toasted pecan-filled goodness.

Here’s why:

Is it a cinnamon roll? Is it a sticky bun? Is it a scone?

Yes. …it’s a cinnamonbunscone, courtesy mr. breakfast.

Scones are easy as biscuits, because, well…they are biscuits. Just a little more froofy.

Mixed with a kitchenaid, these were a snap. And I used a scoop to measure out the dough instead of the traditional flour-patting, dough-rolling, mind-numbing wedge-shaping that I can never get quite right anyway. It was easier, and I actually prefer cookie-shaped scones, because they don’t have a narrow tip that inevitably breaks off just as you are about to place it in your mouth. Sheesh. And did I mention that I am lazy and don’t like to roll out sticky biscuit dough?

So, a scoop it is for me.

Here’s how to obtain the cinnamon, toasted pecan-filled goodness in your own home:

  • 2 cups all-purpose flour
  • 1 cup quick or old fashioned Quaker Oats – uncooked
  • 3/4 cup milk
  • 1/2 cup toasted chopped pecans
  • 1/4 cup plus 2 additional Tablespoons of granulated sugar (i used brown)
  • 1 egg – lightly beaten
  • 8 Tablespoons (1 stick) butter or margarine — chilled and cut into 1/4-inch pieces
  • 1 Tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • For The Glaze:
  • 3/4 cup powdered sugar
  • 4 teaspoons milk

Preheat oven to 425 degrees.

Prepare a cookie sheet with a light coating of cooking spray.

In large bowl, sift together the flour, oats, the 1/4 cup of granulated sugar, baking powder and salt. Cut in butter with clean fingers until the mixture resembles coarse crumbs.

In a small bowl, combine the 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 the remaining 2 tablespoons of 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 from oven and allow to cool 5 minutes. In small bowl, combine powdered sugar and enough milk for desired consistency; mix until smooth. Drizzle over top of warm scones.
Serve scones warm.


3 thoughts on “cinnamonbunscones

  1. “i look so good!”

    weeeeeeelll, i do have a couple….

    how about i set them out, call you, and place the phone right next to them. that is probably as close as you’re gonna get…


  2. aaaaaaaaaaaaaaand, soooooooooooooooo……

    havent you eaten anything since these cinnabonsconemuff things????

    fried chicken?? king cake??? birthday cake????

    huh? HUH?!?!

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