Oatmeal Scones

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons butter cold
• 1 large eggs 
• 0.7 cup nonfat buttermilk fat-free
• 1.5 tablespoons nonfat buttermilk fat-free
• 1.8 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons pecans toasted chopped
• 0.8 cup oats uncooked
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 3 tablespoons sugar 

Equipment

• frying pan
• oven
• blender

Directions

1. Bake oats in a 15- x 10-inch jelly-roll pan at 400 for 6 minutes or until lightly browned. Cool.
2. Combine oats and next 5 ingredients.
3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg.
4. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.
5. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.
6. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon.
7. Brush dough with 1 1/2 Tbsp. buttermilk.
8. Sprinkle with sugar mixture and pecans.
9. Bake at 400 for 15 minutes or until a wooden pick inserted in center comes out clean.
10. Cut into 8 wedges; serve immediately.