Cinnamon Bun Scones


Preheat oven to 425

Mix together in a medium sized bowl:

2 cups Wasatch Waffles Five-Grain Stone-Ground Waffle & Pancake Mix

1 cup rolled oats (instant or old fashioned)

1/4 cup sugar

 

Use a pastry blender or a potato masher to cut into dry ingredients:

8 TBSP Butter chilled and cut into pieces (finish cutting in when butter is pea sized & smaller)

 

In a small bowl combine:

1 beaten egg

2/3 cup whole or low fat milk

1 tsp vanilla

 

Combine above wet and dry ingredients just until moistened.

 

Sprinkle this mixture over moistened dough in bowl and swirl in, do not mix all the way in.

2 teaspoons ground cinnamon

2 tablespoons sugar

Optional 1/2 cup toasted finely chopped pecans (not used in pictured scones)

Optional 1/2 cup chocolate chips (shown in pictured scones)

 

Glaze:

3/4 cup powdered sugar

3 or 4 tsp milk

Drop by 1/4 cup onto parchment lined baking trays 2 inches apart. Bake for 11-13 minutes, until golden brown. Remove to wire rack; cool 5 minutes.

In small bowl combine powered sugar and enough milk to make a smooth glaze. Drizzle over the tops of warm scones. Serve Warm.


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