Cinnamon Roll Scones

IMG_2114Good 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
1 egg
2 tsp. vanilla

Glaze:
1 cup powdered sugar
1 to 2 tab. milk

IMG_2082In  small bowl mix together the pecans, currants, brown sugar and cinnamon.  Set aside.

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.

 

5 thoughts on “Cinnamon Roll Scones

    • We have a couple left on the kitchen counter Larry has been digging in so I don’t think they’ll be any that make it to the freezer. Thanks for the tip Jenny!! We need to walk and talk!! (I heard Ryan is the architect for Trisha and Oscar’s house!! cool!)

  1. Hey Rhonda…these look so tasty and I am ready to give them a try as a birthday breakfast for a friend. Could you tell me about how big the mounds were that you made? About a 1/4 of a cup or 1/3 of a cup mound? Thanks. I been looking forward to your posts but haven’t seen it for a while. Hope all is well. You are missed dear one ☺️

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