Oatmeal Scones

1. 1

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

2. 2

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

3. 3

   Bake at 350u00b0 for 4 to 6 minutes or until lightly toasted, stirring occasionally. Remove from pan.

4. 4

   Place oats in jelly-roll pan.

5. 5

   Bake at 400u00b0 for 5 to 6 minutes or until lightly browned. Cool 15 minutes.

6. 6

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

7. 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. 8

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

9. 9

   Bake at 400u00b0 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. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.