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