Cinnamon Bun Scones

Place cubed butter in the freezer while you prep.

Heat oven to 425°F. Lightly grease a large baking pan, or line with foil that’s been lightly greased.

In the bowl of a food processor, place flour, oats, 4 tablespoons sugar, baking powder, salt, and all but 2 tablespoons of the pecans. Pulse 3 or 4 times to blend.

Remove butter from freezer and add to flour mixture. Pulse several times until coarse crumbs are formed. Pour the mixture into a large bowl.

Pour milk into a measuring cup and add egg and vanilla. Whisk with a fork. Make a well in the flour/butter mixture and pour in the milk mixture. Stir with a spoon just until all the four is mixed in.

In a small bowl, combine remaining sugar, remaining pecans, and cinnamon. The cinnamon will mostly stick to the pecans—it might not look well mixed, but that’s normal.

With the side of a butter knife, make 3 deep rows the width of the bowl in the dough. Pour half the cinnamon mixture in these rows and gently fold the dough over. Do this again with the remaining cinnamon mixture. It should just be swirled in, not completely mixed in.

Put the dough on a flour covered surface, and with your hands form into a circle 7 ½ inches in diameter, about 1 inch high. Use a sharp knife or pizza wheel to divide the dough into 8 triangles. Place the scones on the prepared baking sheet, leaving space for them to spread slightly.

Bake 11–14 minutes. After 2 minutes of cooling on the baking pan, remove directly to cooling rack.

Make the glaze by combining brown sugar, butter, and milk in a medium saucepan. Heat and stir just until butter and sugar have melted. Stir in vanilla and powdered sugar. Add a little more powdered sugar if the glaze is too runny.

Pour the glaze over barely warm scones. Serve scones sliced, with butter, if desired.

Store completely cooled scones in a loosely covered container with waxed paper separating the layers of scones.