It's scone crazy in my house. After last week's Pumpkin Scones, I wanted more.
I found this recipe for Cinnamon Bun Scones floating around the food blogosphere recently. The scones looked pretty tasty, so I decided to give them a test run.
These scones are formed by dropping 1/4-cups of dough on a cookie sheet, which beats patting the dough down and using a cutter to form each scone. Cinnamon, sugar, and chopped toasted pecans are swirled into the dough, which makes them similar to cinnamon buns.
So, how were they? High-five fellow bloggers! These were good. I like how the oats in the recipe gave the scones some heft, and the crunchy bits of toasted pecans were amazing.
These babies are best straight out of the oven and freshly drizzled with glaze.
Cinnamon Bun Scones
2 C all purpose flour
1 C oats
1/4 C plus 2Tbs sugar
1 Tbs baking powder
1/4 tsp salt
8 Tbs butter chilled and cut into pieces
3/4 C milk
1 egg lightly beaten
1 tsp vanilla
1/2 C toasted pecans
2 tsp ground cinnamon
3/4 C powdered sugar
3 to 4 tsp milk
Heat oven to 425°F. Spray cookie sheet with cooking spray or use a silicone mat.
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 milk for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.