2 c. all purpose flour
1 c. oatmeal (Quick or Old Fashioned)
1/2 c. plus 3 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
8 tbsp. butter, chilled and cut up
2/3 to 3/4 c. milk
1 egg, lightly beaten
1 tsp. vanilla
1/2 c. toasted, chopped pecans
2 tsp. ground cinnamon

Heat oven to 425°F. Spray cookie sheet with cooking spray. In a large bowl, combine flour, oats, 1/2 c. sugar (do not add the 3 Tbsp. at this time), baking powder, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk, egg, and vanilla; add to dry ingredients; stir until completely moistened. In a small bowl, mix remaining 3 Tbsp. sugar, cinnamon, and pecans; sprinkle evenly over dough in bowl; gently stir batter to swirl cinnamon mixture. (Do not blend completely.) Drop dough by tablespoon 2 inches apart on cookie sheet.

Bake 10 to 12 minutes (do not over bake or they will be dry). Drizzle glaze over top.

Glaze:

1 c. powdered sugar
4 tsp. orange juice or milk

Mix well and drizzle over top of warm scones. Delicious!