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1
Heat oven to 425u00b0F.
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2
Spray a cookie sheet with cooking spray.
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3
In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
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4
Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
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5
Transfer dry mixture to larger bowl.
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6
In small bowl, combine milk, egg and vanilla; blend well.
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7
Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
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8
In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
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9
Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.).
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10
Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
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11
Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
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12
Glaze:
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13
In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
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14
Drizzle over top of warm scones.
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15
Serve warm.
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16
***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.
