Oatmeal Scones

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Stand: 10 Minutes
Cool: 25 Minutes
Bake: 30 Minutes

Nutritional 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

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

Preparation

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

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

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

Place oats in jelly-roll pan.

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

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

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.

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

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.

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

Note:

Florine Bruns, Fredericksburg, Texas,

September 2007
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