"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cinnamon Bun Scones Recipe

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This recipe for Cinnamon Bun Scones, by , is from Theresa's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Erickson
Added: Wednesday, August 24, 2005


2 cups all-purpose flour
1 cup Quaker Oats, quick or old-fashioned, un-cooked
10 TBLS. granulated sugar
1 TBL. baking powder
1/4 teas. salt
8 TBLS. butter, chilled and cut into pieces
3/4 cup whole or 2% milk
1 egg, lightly beaten
1 teas. vanilla
1/2 cup toasted, chopped pecans
2 teas. ground cinnamon

3/4 cup powdered sugar
3 teas. orange juice or milk, or as needed

1. Heat oven to 425 degrees. Spray cookie sheet with cooking spray.
2. 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.
3. 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.

Personal Notes:
Personal Notes:
This recipe is from the Quaker Oats Company. Mom made these for the 1st Annual Fathers Day Brunch, 2005 at the new family get-a-way, The Palace at Twin Creeks in Benzonia. Everyone loved them, including me!




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