Cinnamon Bun Scones

1 c all purpose flour
1 c oats, uncooked
1/4 c + 2T granular sugar
1 T baking powder
1/4 tsp salt
8T butter, chilled and cut into pieces
3/4 c whole or 2% milk
1 egg, lightly beaten
1 tsp vanilla
1/2 c peacans, toasted and chopped
2 tsp cinnamon
3/4 c powdered sugar
3/4 tsp milk

-heat oven to 425º and spray cookie sheet
-in large bowl combine flour, oats and 1/4 c granular sugar, baking powder and salt
-cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs
-iin small bowl, combine milk, egg and vanilla
-add to dry all at once, stir with fork or rubber spatula until dry is moistened
-in smal bowl combine remaining granular sugar with pecans and cinnamon
-sprinkle evenly over dugh in bowl, gently stir batter to swirl in cinnamon mixture, do not overblend
-drop by 1/4 cupfuls 2" apart on cookie sheet
-bake 11-13min or until golden brown
-cool 5min
-in small bowl combine powdered sugar and enough milk for desired consistency and mix until smooth
-drizzle over warm scones
-serve warm