Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 2 cups all-purpose flour
• 1/4 cup + 2 tablespoons granulated sugar
• 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% milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup toasted chopped pecans
• 2 teaspoons ground cinnamon
• 3/4 cup powdered sugar
• 3 to 4 teaspoons Tropicana Pure Premium® orange juice or mil

How to make it:

1. Heat oven to 425°F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup granulated 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 milk, egg and vanilla; blend well.
3. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
4. 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.
5. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
6. Drizzle over top of warm scones. Serve warm.