Gluten Free Cinnamon Bun Scones

I love cinnamon rolls, but due to allergies to wheat and yeast, I don't bake them. This is a recipe I found on the Quaker Oats site Quaker Oats that I have converted to gluten free. Be sure to use gluten free oats. These taste like cinnamon rolls without all the work.

• Ready In: 27 mins
• Serves: 12
• Yields: 12 scones

Ingredients

• Scones

• 2  cups  gluten-free flour
• 1  cup oatmeal, uncooked
• 2  tablespoons ground flax seeds
• 1⁄4 cup sugar
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 8  tablespoons butter, chilled and cut into pieces
• 3⁄4 cup buttermilk
• 1  egg, lightly beaten
• 1  teaspoon vanilla
• 1⁄2 cup pecans, chopped and toasted
• 2  teaspoons ground cinnamon
• 2  tablespoons sugar

• Glaze

• 3⁄4 cup powdered sugar
• 3 -4  teaspoons  orange juice

Directions

1. Heat oven to 425°F Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, ground flax seed, 1/4 cup granulated sugar, baking powder and salt; mix well.
3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. In small bowl, combine buttermilk, egg and vanilla; blend well.
5. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
6. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
7. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
8. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
9. Bake 11 to 13 minutes or until golden brown.
10. Remove to wire rack; cool 5 minutes.
11. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
12. Drizzle over top of warm scones. Serve warm.