Cinnamon Roll Oatmeal Scones

Dough

• 2 cups flour

• 1 cup oats
• 1/3 cup brown sugar (packed)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon (ground)
• 1/2 teaspoon salt
• 1/2 cup pecans
• 1 cup buttermilk
• 3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Cut

• 8 tablespoons butter (cubed)

Glaze

• 1/2 cup powdered sugar

Dough

1. 1. Preheat oven to 425 degrees

1. 1. Whisk together dough ingredients.

Cut

1. 1. Cut butter into 2 cups flour mixture using pastry blender until pea-sized; stir in 1/2 cup pecans,. Stir cream into flour mixture until no flour is visible.

Turn

1. 1. Turn dough onto a floured piece of parchment paper and lightly sprinkle dough with additional 2 cups flour; top with a second sheet of parchment. Gently roll (or pat) dough into a 10-inch square.

Filling

1. 1. Combine softened butter, brown sugar and cinnamon to form a paste; spread onto dough. Roll dough, jelly roll-style, into a log, and cover with plastic wrap; freeze 15 minutes. Slice log into eight scones, Place scones in jumbo muffin cups coated with nonstick spray.

Bake

1. 1. Bake scones until golden, 22-25 minutes.

Glaze

1. 1. Whisk together 1/2 cup powdered sugar, cream, and vanilla. When cool enough to handle, but still warm, remove scones from muffin cups and drizzle with glaze.