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Sunday, February 26, 2017

Cinnamon Bun Scone


2 cups all-purpose flour
1 cup Quaker oats
1/4 cup + 2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter or alternative, chilled and cut into pieces
3/4 cup milk
1 egg white, lightly beaten
1 teaspoon, vanilla
2 teaspoons ground cinnamon
3/4 cup powdered sugar
3 to 4 teaspoons orange juice or orange drink


Heat oven to 425 degrees. 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 fork 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 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 cup fulls 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.

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