Holiday Scone Mix
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Quaker oats (quick or old fashioned)
1/2 cup chopped pecans
1/3 cup mini chocolate chips
In a large bowl, combine flour, baking powder and salt. Add oats, pecans and chocolate chips; mix well. Transfer to resealable plastic bag, unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
Variation: Omit chocolate chips; add 1/2 cup dried cranberries and 1/2 teaspoon dried orange peel to mix.
To make scones:
8 tablespoons (1 stick) cold butter or margarine, cut into 8 pieces
1/3 cup honey
1/4 cup milk
1 large egg
Heat oven to 375°. Lightly coat cookie sheet with no-stick cooking spray.
Place scone mix in a large bowl. Cut in butter with two knives until mixture resembles coarse crumbs.
In small bowl, beat together honey, milk and egg with wire whisk or fork. Add to dry ingredients all at once; stir with fork just until dough starts to hold together. Transfer dough to floured surface; knead gently 8 to 10 times.
Pat dough into 8” circle. Cut into 8 wedges. Place wedges about 1” apart on cookie sheet. Bake 10 to 12 minutes or until light golden brown. Serve warm. Makes 8 scones.