Cooking spray

2 C. all-purpose flour

1 C. oats (quick or old-fashioned), uncooked

1/4 C. plus 2 T. granulated sugar, divided

1 T. baking powder

1/4 t. salt

1/2 C. (1 stick) butter or margarine, chilled and cut in pieces

3/4 C. milk

1 egg, lightly beaten

1 t. vanilla extract

1/2 C. toasted, chopped pecans (see note)

2 t. ground cinnamon

3/4 C. confectioners' sugar

3 to 4 t. orange juice or milk

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

In a 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 a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened. In a 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 confectioners' sugar and enough orange juice or milk for desired consistency; mix until smooth. Drizzle glaze over tops of warm scones. Serve warm.

Note: To toast pecans, spread in a single layer in a baking pan. Bake at 350° F. until lightly browned and fragrant, about 6 to 8 minutes. Cool before using.

Makes 12