Ingredients:

2 cups all-purpose flour
1 cup oats (quick or old-fashioned, uncooked)
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon

Glaze:
3/4 cup confectioners’ sugar
3 to 4 teaspoons orange juice or milk

Methods:

Heat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup 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 extract; 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 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 cupful 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 confectioners’ sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

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