Maple Pecan Scones

Preheat oven to 425 degrees F (220 degrees C).

In a stand mixer, mix All-Purpose Flour (2 cups), Brown Sugar (1/3 cup), Baking Powder (2 tsp), Quick Cooking Oats (1 cup), Chopped Pecans (1/2 cup), Simply Organic Cinnamon, Ground (1 tsp), and White Chocolate Chips (1/2 cup).

Cut up the Butter (1/3 cup) and add to the flour mixture. Mix on low speed for one minute.

In a small bowl, mix Eggland's Best Classic Egg (1) and Milk (1/2 cup) until combined and add to the flour mixture. Then add the Pure Maple Syrup (1/3 cup), and mix on low speed until fully incorporated. The batter will be a dough-like consistency.

With a large scoop, place dough onto a greased cookie sheet. Do not flatten. Brush the tops and sides of each scone with Milk (2 Tbsp) and then sprinkle with Granulated Sugar (1 tsp).

Bake for 13-15 minutes, or until a toothpick inserted in middle comes out clean.

Remove from oven and carefully place scones on cooling rack with wax paper underneath. Scones will be extra hot due to the sugar.

In a small bowl, whisk together Powdered Confectioners Sugar (1 cup), Milk (2 Tbsp), and Maple Extract (1 tsp) until smooth.

Using the whisk, drizzle the scones with as much or as little glaze as you prefer.

Grab a cup of coffee. Dunk, eat, and enjoy!