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A prize winning recipe...
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SCONES: |
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2 cups |
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all-purpose
flour |
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1 cup |
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oatmeal,
quick or old- fashioned, uncooked |
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¼ cup + 2
Tbsp. |
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granulated
sugar, divided |
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1 Tbs |
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baking
powder |
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¼ tsp |
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salt |
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8 Tbs |
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(½ cup)
chilled butter, cut into pieces |
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¾ cup |
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whole or 2%
milk |
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1 large |
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egg, lightly
beaten |
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1 tsp |
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vanilla
extract |
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½ cup |
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toasted
chopped pecans |
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2 tsp |
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ground
cinnamon
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GLAZE: |
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¾ cup |
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powdered
sugar |
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¼ tsp |
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vanilla |
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3 to 4 tsp |
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orange juice
or milk |
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1 |
Place rack in center
of oven. Preheat oven to 425°F. Spray 12x 18-inch pan
with nonstick spray. |
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2 |
In a large bowl,
combine flour, oatmeal, ¼ cup sugar, baking powder and
salt; mix well. Cut in butter with pastry blender or 2
knives until mixture resembles coarse crumbs. |
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3 |
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. |
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4 |
In another small
bowl, combine remaining 2 Tbsp. 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). |
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5 |
Drop dough by ¼
cupfuls 2 inches apart on cookie sheet. Bake 11 to 13
minutes or until golden brown. Remove to wire rack; cool
5 minutes. |
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6 |
To make glaze: In
small bowl, combine powdered sugar, vanilla and enough
orange juice or milk for desired consistency; mix until
smooth. Drizzle over tops of warm scones. Serve warm. |
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Servings: 12 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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285.94 |
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Calories From Fat (38%) |
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107.33 |
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% Daily Value |
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Total Fat
12.31g |
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19% |
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Saturated Fat 5.57g |
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28% |
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Cholesterol
39.20mg |
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13% |
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Sodium
237.80mg |
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10% |
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Potassium
101.00mg |
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3% |
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Carbohydrates
40.11g |
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13% |
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Dietary Fiber 1.87g |
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7% |
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Sugar 18.80g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
38.24g |
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Protein
4.78g |
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10% |
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WW Points 6.5 |
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Cooking Tips |
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*To toast nuts, spread on
baking sheet and bake in 375 degree oven for 5 to 8 minutes or
until brown. Or heat in dry skillet over medium heat until they
start to brown. Stir occasionally. |
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Recipe Source |
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QuakerOatmeal.com |
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