Priscilla Yee of Concord, Calif., won
$10,000 and top-prize honors in the Quaker recipe contest this year with this
quick, easy cinnamon roll/scone variation.
Cinnamon Bun Scones
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
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.
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.