CINNAMON BUN SCONES 2 cups all-purpose flour 1 cup oats (quick or old-fashioned, uncooked) 1/4 cup plus 2 tablespoons sugar, divided 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) butter or margarine, chilled and cut into pieces 3/4 cup whole or 2 percent milk 1 egg, lightly beaten 1 teaspoon vanilla 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 degrees. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup 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 beaten egg with milk and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons sugar with 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 two inches apart on cookie sheet. Bake 11 o 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice or milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm. Makes 12 scones. Austin American Statesman 4/18/2001 Andrea