Foto: RecipeGirlIngredients
- 2 cups all purpose flour
- 1 cup oats ((quick or old-fashioned))
- ¼ cup granulated white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, (cut into 8 pieces)
- ¾ cup 2% milk
- 1 large egg, (lightly beaten)
- 1 teaspoon vanilla extract
- 2 tablespoons granulated white sugar
- 2 teaspoons ground cinnamon
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- 3 to 4 teaspoons milk
Steps
Place a rack in the center of the oven. Preheat the oven to 425°F. Spray a 12x18 inch pan with nonstick spray (or line with parchment paper).
In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
In a small bowl, combine the milk, egg and vanilla; blend well. Add to the dry ingredients all at once; stir with fork or rubber spatula- just until dry ingredients are moistened.
In another small bowl, combine the swirl (sugar and cinnamon). Sprinkle evenly over the dough in the bowl; gently stir the batter to swirl in the cinnamon mixture. (Do not blend completely).
Drop the dough by ¼ cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to a wire rack; cool 5 minutes.
In a small bowl, combine the powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over the tops of warm scones.
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