Oatmeal, Bacon, and Cheddar Scones

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.)

• Ready In: 45 mins
• Serves: 16
• Yields: 16 scones

Ingredients

• 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

Directions

1. Preheat oven to 425 degrees; grease a cookie sheet.
2. Mix together dry ingredients.
3. Cut in the butter until the mixture resembles cornmeal (it will clump when you squeeze it, then crumble quickly on its own).
4. Mix in the bacon and cheddar until they are coated with the mixture.
5. Add the wet ingredients.
6. 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.
7. Bake 12-15 minutes, or until golden brown.