Cinnamon Bun Scones

                             Yield: 12 servings (12 scones)
Ingredients:

2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup plus 2 Tablespoons granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions:1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).
2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).
5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

DirectionsIn small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

*I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze

Weight Watchers ( Old program) 7 pts for 1 serving ( 1 to 2 more points for cream cheese icing, use lite for 1 point or reg for 2)

Nutritional Information per serving:
Serving size: 1 scone
Calories per serving: 292
Fat per serving: 12.8g
Saturated Fat per serving: 10.2g
Sugar per serving: 14.6g
Fiber per serving: 1.4g
Protein per serving: 14.2g
Cholesterol per serving: 57.3mg
Carbohydrates per serving: 35.6g