Good morning breakfast lovers– Made these yummy little guys when the kids were down from SF a couple weeks ago– but in my perennially scatterbrain sort of way I put in 1/3 the amount of baking powder called for. They were edible (sort of) but not near good enough to pass them along to you.
So this week when friends came by, I put the tea kettle on and made a new batch– reading the recipe a little more carefully this time. And they came out just fine, hot from the oven with a a mug of tea. I think they’ll be a new favorite stand-by this fall.
and P.S.– thanks Jenny for pinning the recipe on Pinterest so I could find it!
CINNAMON ROLL SCONES
1 cup chopped pecans
1/2 cup currants (optional)*
1/4 cup brown sugar
4 tsp. cinnamon
2 cups flour
1 cup rolled oats (old fashioned oatmeal)
1/4 cup sugar
1 tab. baking powder
1/4 tsp. salt
1/2 cup butter, room temperature
3/4 cup milk
2 tsp. vanilla
1 cup powdered sugar
1 to 2 tab. milk
Then in a mixing bowl, stir together the flour, oatmeal, sugar, baking powder and salt.
Cut in the butter with a pastry blender or two forks until it looks like coarse crumbs.
Next stir in the milk, egg and vanilla until it forms a thick dough.
Then dump in the pecan mixture and swirl it into the batter until it’s all incorporated.
Drop the dough in mounds onto a baking sheet sprayed with cooking spray.
Bake it up at 425 degrees for 10 to 12 minutes. Makes 16 scones.
Glaze: Whisk together the powdered sugar and 1 tab milk til there are no lumps– Add the second tab. of milk if it seems too thick to drizzle onto the scones.
*I used currants, but raisins or any dried fruit would be just fine.