Maple Bun Scones

                                                                                                                       



1 Corinthians 1:18 For the message of the cross is foolishness to those who are perishing, but to us who are being saved it is the power of God.

2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup buttermilk
1 large egg, lightly beaten
1 teaspoon maple extract
1/2 cup toasted chopped pecans

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon maple
3 to 4 teaspoons nonfat milk


1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

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

4. In another small bowl, combine remaining 2 Tablespoons sugar with the maple; mix well. Sprinkle evenly over dough in bowl; gently stir batter. (Do not blend completely).

5. Drop dough by spoonful, placing 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, maple and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.