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Oatmeal Scones

Prep time 10 mins
Stand time 10 mins
Cool time 25 mins
Bake time 30 mins
Yield Makes 8 servings

Ingredients

  • 1/3 cup raisins
  • 1/2 cup hot water
  • 2 tablespoons chopped pecans
  • 3/4 cup uncooked quick-cooking oats
  • 1/3 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup PROMISE BUTTERY SPREAD
  • 3/4 cup nonfat buttermilk
  • 1 large egg
  • Vegetable cooking spray
  • 1 tablespoon PROMISE BUTTERY SPREAD
  • 1/2 cup powdered sugar
  • 2 tablespoons nonfat buttermilk

Nutrition Information

  • calories 232
  • caloriesfromfat 21 %
  • fat 5.6 g
  • satfat 1.9 g
  • monofat 2.3 g
  • polyfat 0.9 g
  • protein 5.7 g
  • carbohydrate 40.5 g
  • fiber 1.7 g
  • cholesterol 34 mg
  • iron 1.9 mg
  • sodium 327 mg
  • calcium 110 mg

How to Make It

  1. Combine raisins and hot water in a 1-cup glass measuring cup. Let stand 10 minutes. Drain well.

  2. Place pecans in a single layer in a 15- x 10-inch jelly-roll pan.

  3. Bake at 350° for 4 to 6 minutes or until lightly toasted, stirring occasionally. Remove from pan.

  4. Place oats in jelly-roll pan.

  5. Bake at 400° for 5 to 6 minutes or until lightly browned. Cool 15 minutes.

  6. Combine pecans, oats, granulated sugar, and next 4 ingredients.

  7. Cut 1/3 cup buttery spread into oats mixture with a pastry blender or fork until crumbly. Stir together raisins, 3/4 cup buttermilk, and egg. Add to flour mixture, stirring just until dry ingredients are moistened.

  8. Coat jelly-roll pan with cooking spray. Turn dough out onto pan. Shape dough into a 7-inch circle.

  9. Bake at 400° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Brush with 1 Tbsp. buttery spread. Let cool 10 minutes.

  10. Stir together powdered sugar and 2 Tbsp. buttermilk until smooth; drizzle over scone. Cut into 8 wedges.