Scones
• 1 ½ cup flour
• ¼ cup sugar
• 1 Tbsp. baking powder
• ¾ tsp. salt
• ¾ cup butter / margarine
• 1 ½ cup oatmeal, uncooked
• 1/3 cup chopped nuts (hazelnuts are my favorite), optional (but highly recommended)
• 1/3 cup milk (you may need a bit more or less)
Honey spread
• ½ cup butter / margarine
• ¼ cup honey
Combine flour, sugar, baking powder, & salt; cut in butter / margarine until mixture resembles coarse crumbs. Stir in oats and nuts. Add milk, mixing just until moistened. On lightly floured surface, roll dough to circle, ½ inch thick. Cut into ten wedges; place on greased cookie sheet. Bake at 425º for 12 to 15 minutes. (It doesn’t have to be a circle cut into wedges; you can make whatever shape you like. I like diamond shapes. They look so nice and they’re much easier to slice open once baked. But any shape works.)
Cream butter / margarine and honey until light and fluffy. Serve with warm scones.
disclaimer: The scones in the picture may or may not follow this recipe (yay google!), but that is about what they look like.
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