Ingredients Jump to Instructions ↓

  1. Scones:

  2. 2 cups all-purpose flour

  3. 1 cup Quaker Oats, quick or old fashioned, uncooked

  4. 1/4 cup plus 2 tablespoons granulated sugar

  5. 1 tablespoon baking powder

  6. 1/4 teaspoon salt

  7. 1/2 cup (1 stick) butter or margarine, chilled and cut into pieces

  8. 3/4 cup milk

  9. 1 large egg, lightly beaten

  10. 1 teaspoon vanilla extract

  11. 1/2 cup toasted chopped pecans*

  12. 2 teaspoons ground cinnamon Glaze:

  13. 3/4 cup powdered sugar

  14. 3 to 4 teaspoons Tropicana Pure Premium orange juice, Dole 100% orange juice or milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F (220°C). 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.


Send feedback