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Oatmeal Scones

Oatmeal Scones

Southern Living SEPTEMBER 2007

  • Yield: Makes 8 servings
  • Prep time:10 Minutes
  • Stand:10 Minutes
  • Cool:25 Minutes
  • Bake:30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 21%
  • Fat: 5.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.7g
  • Carbohydrate: 40.5g
  • Fiber: 1.7g
  • Cholesterol: 34mg
  • Iron: 1.9mg
  • Sodium: 327mg
  • Calcium: 110mg
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