8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
glaze- 3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk
Instructions
Place rack in center of oven. Preheat oven to 425 degrees F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).
In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
In another small bowl, combine remaining 2 Tablespoons sugar with the 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 (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
To make glaze- In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm
Add in a few cinnamon chips if you can find access to those wonderful treasures.
I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze
Originally Submitted
4/30/2012
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