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This is VERY loosely adapted from "(Relatively) Healthy Oatmeal Scones," kind of in the way that the movie "Clueless" is loosely adapted from Jane Austen's "Emma." It's a pretty simple recipe, and the scones have tasted quite good for as long as they last. (We haven't had them for more than 5 days, so I can't say how fresh they would be after that point.)
- 1 1⁄2 cups whole wheat flour
- 1 cup white flour
- 1 1⁄2 cups quick oats
- 2 tablespoons sugar
- 2 teaspoons ground sage (or any spice you prefer)
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup buttermilk
- 2 eggs
- 1⁄2 lb bacon, chopped and fried
- 1 cup cheddar cheese, grated
- Preheat oven to 425 degrees; grease a cookie sheet.
- Mix together dry ingredients.
- Cut in the butter until the mixture resembles cornmeal (it will clump when you squeeze it, then crumble quickly on its own).
- Mix in the bacon and cheddar until they are coated with the mixture.
- Add the wet ingredients.
- At this point you can roll and cut the scones into sixteen scones (triangles) or you can divide the dough into sixteen portions and shape them into a scone or biscuit shape by hand. They should be about 1/2 to 3/4 of an inch thick.
- Bake 12-15 minutes, or until golden brown.