This is an adapted version of “Oatmeal Raisin Scones” that my mom cut out of the London Free Press in 1979.
Ingredients:
1 cup whole wheat flour
3 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/3 cup butter
1 cup quick cooking rolled oats
1/2 cup dried cranberries (or Craisins)
1/2 cup chocolate chips
1/3 cup walnuts
1 eggs
2 tbsp milk
Method:
Stir dry ingredients together and add eggs and milk. On a lightly floured surface (I use all purpose flour for this step), pat dough into a seven inch circle and cut into 12 equal wedges. Place scones on ungreased cooking sheet. Bake at 400 F for 10-12 minutes, or until golden brown.
–Recipe by Christina S.
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I love when people save recipes that long, you know they’ll be good.
I left out the cranberries, walnuts, and chocolate chips this time, and drizzled with honey. Delicious change!
I used a banana instead of butter and it worked! Also left out the walnuts… mostly because I didn’t have any 🙂 Delish!