Prep Time
10 Mins
Stand Time
10 Mins
Cool Time
25 Mins
Bake Time
30 Mins
Yield
Makes 8 servings

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Place oats in jelly-roll pan.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Step 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.

Step 10

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

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