Cinnamon Roll Scones

 

Oh, scones. How I wish I could eat thee every day. Every. single. day. I love the texture, the different flavors, everything about them, WHEN they are made well. Not all dry and gross, making you long for anything to drink...  These scones are not like that. These are delicious, and SO easy! 

So easy, in fact, that I made them one morning BEFORE work, to take in for a colleague's birthday. BEFORE work!! 

They come together really quickly, especially if you have a food processor. The food processor is my favorite way to make things that need the butter cut in - it's no-mess, and makes quick work of that job.

With lots of yummy cinnamon, and crunchy pecans, and healthy oats, these scones are a faster, easier, and dare I say, even more delicious version of the cinnamon roll.  I hope your family (or friends or colleagues) loved them as much as everyone in my office did!  (And I ate several all by myself, so I can vouch for how fantastic they are...)

Cinnamon Roll Scones

1/2 cup toasted, chopped pecans
2 Tbsp. brown sugar
2 tsp. cinnamon
2 cups flour
1 cup old fashioned oats
1/4 cup sugar
1Tbsp. baking powder
1/4 tsp. salt
1/2 cup cold butter, cut into cubes
3/4 cup milk
1 egg
1 tsp. vanilla

Icing:
3/4 cup powdered sugar
3-4 tsp. milk

In a small bowl, combine the pecans, brown sugar and cinnamon in a small bowl; set aside.

In the bowl of a food processor, combine the flour, oats, sugar, baking powder, and salt.  Pulse once or twice to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.  (If you don't have a food processor, combine the ingredients in a large bowl, and then cut in the butter with a pastry blender, a fork, or your fingers.) 

Transfer the mixture to a large bowl and add the milk, egg, and vanilla.  Stir just until the dough is moistened.  Sprinkle the cinnamon/pecan mixture over the dough, and fold gently so that the cinnamon gets swirled into the dough. 

Drop the dough in about 1/4 cup portions (my large scoop was perfect for this) onto greased or parchment lined cookie sheets. Bake at 425 for 11-13 minutes, or until golden.

Cool on a wire rack. Meantime, make the glaze by whisking the powdered sugar with the milk, adding more sugar or milk to get your desired consistency.

Drizzle the icing over the warm scones. 

Recipe Source: Bake or Break