This recipe won a contest: These are tender and delicious. Made them twice and ate them before we could glaze them!

Cinnamon Bun Scones
Makes 14 servings

2 cups all-purpose flour
1 cup quick or old fashioned Quaker Oats - uncooked
3/4 cup milk
1/2 cup toasted chopped pecans, optional
1/4 cup plus 2 addt'l Tablespoons of sugar
1 large egg, lightly beaten
8 Tablespoons (1 stick) butter or margarine, chilled and cut into 1/4-inch pieces
1 Tablespoon baking powder
2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt

For The Glaze:
3/4 cup powdered sugar
4 teaspoons orange juice or milk
Preheat oven to 425 degrees.

Prepare a cookie sheet with a light coating of cooking spray.

In large bowl, sift together the flour, oats, the 1/4 cup of granulated sugar, baking powder and salt. Cut in butter with clean fingers until the mixture resembles coarse crumbs.

In a small bowl, combine the 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 the remaining 2 tablespoons of 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.

Bake 11 to 13 minutes or until golden brown. Remove from oven and allow to 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 scones warm.

This is a slight variation of a recipe from Quaker Oatmeal.