Ingredients
1 cup quick-cooking oats1-3/4 cup all-purpose flour1/3 cup plus 1 tablespoon sugar, divided2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup cold butter, cubed1/2 cup chopped pecans, toasted1 egg2/3 cup buttermilk1/4 teaspoon ground cinnamon
Preparation
Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
