Ingredients Jump to Instructions ↓

  1. 1 cup quick-cooking oats

  2. 1-3/4 cup all-purpose flour

  3. 1/3 cup plus 1 tablespoon sugar, divided

  4. 2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1/2 cup cold butter, cubed

  8. 1/2 cup chopped pecans, toasted

  9. 1 egg

  10. 2/3 cup buttermilk

  11. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm. Yield: 8 scones.


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