2 cups all-purpose flour
1 cup QuakerŽ Oats, quick or old fashioned, uncooked
1/4 cup plus 2 tablespoons granulated sugar, divided use
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup whole or 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon
GLAZE:
3/4 cup powdered sugar
3 to 4 teaspoons orange juice or milk

Heat oven to 425°F. Spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.

In small bowl, combine remaining 2 tablespoons granulated 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.)

Drop dough by 1/4 cupfuls 2-inches apart on cookie sheet.

Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.

Drizzle over top of warm scones. Serve warm.

Makes 12 scones