Cinnamon Bun Scones (14 servings) 2 cups all-purpose flour 1 cup quick or old fashioned Quaker Oats - uncooked 3/4 cup milk 1/2 cup toasted chopped pecans 1/4 cup plus 2 additional Tablespoons of granulated sugar 1 egg - lightly beaten 8 Tablespoons (1 stick) butter or margarine -- chilled and cut into 1/4-inch pieces 1 Tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon vanilla 1/4 teaspoon salt For The Glaze: 3/4 cup powdered sugar 4 teaspoons orange juice or milk Preheat oven to 425 degrees. Prepare a cookie sheet with a light coating of cooking spray. In large bowl, sift together the flour, oats, the 1/4 cup of granulated sugar, baking powder and salt. Cut in butter with clean fingers until the mixture resembles coarse crumbs. In a small bowl, combine the 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 the remaining 2 tablespoons of 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 from oven and allow to 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 scones warm. This is a slight variation of a recipe from Quaker. This makes roundish scones as opposed to the triangular kind. Mr Breakfast would like to thank newjerseygal for this recipe. Recipe number 1263. Submitted 6/15/2004.