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.)
Provided by Mawrter
Categories Scones
Time 45m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 262, Fat 16, SaturatedFat 7.7, Cholesterol 59.4, Sodium 349.8, Carbohydrate 21.9, Fiber 2.4, Sugar 2.6, Protein 8.3
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