"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cinnamon Bun Scones Recipe

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This recipe for Cinnamon Bun Scones, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Jackson Hartshorn
Added: Saturday, July 9, 2005


2 cups flour
1 cup oatmeal - uncooked
3/4 cup milk
1/2 cup pecans
1/4 cup plus 2 additional tbsp. sugar
1 egg - lightly beaten
1 stick oleo or butter
1 tbsp. baking powder
2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt

For Glaze:
3/4 cup powdered sugar
4 tsp. orange juice

Preheat oven to 425 degrees.
Prepare a cookie sheet with a light coating of cooking spray.
In large bowl, stir together flour, oats, 1/4 cup sugar, baking powder and salt. Cut in butter with clean fingers or fork until mixture resembles coarse crumbs.
In a small bowl, combine the 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 the remaining 2 tbsp. of 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 from oven and allow to cool 5 minutes. In small bowl combine powdered sugar and orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm

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Personal Notes:
Personal Notes:
I just made these for a baby shower brunch and they were a real hit.




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