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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
Directions:
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.
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