Instructions: Priscilla Yee suggests, "For the prettiest scones, be sure to lightly swirl the cinnamon-sugar mixture into the soft oat dough. And drizzle rather than spread the glaze over the tops of the scones while theyre warm."

Scones:
2 cups all-purpose flour
1 cup oatmeal, quick or old-fashioned, uncooked 1/4 cup plus 2 tablespoons granulated sugar (divided)

1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons chilled butter or margarine, cut into pieces (1 stick; see note)

3/4 cup whole or 2 percent milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted chopped pecans (see note)

2 teaspoons ground cinnamon

Glaze:
3/4 cup powdered sugar
3 to 4 teaspoons orange juice or milk

Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray.

To make scones: In large bowl, combine flour, oatmeal,1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

In 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 small bowl, combine remaining 2 tablespoons 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 by1/4 cupfuls 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 and enough orange juice or milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown. Or heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.