• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. In a large bowl stir together the flour, sugar, baking powder, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in the 1/2 cup rolled oats and the pecans. Make a well in the center of the flour mixture; set aside.

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  • In a small bowl combine eggs, 3 Tbsp. honey, and 2 Tbsp. milk. Add egg mixture to flour mixture all at once. Stir with a fork just until moistened. Knead dough slightly in bowl, then form dough in a ball (dough may be sticky).

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Instructions Checklist
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  • Transfer dough to an ungreased baking sheet. With lightly floured hands, pat dough in an 8-inch circle. Cut circle in 8 wedges; do not separate wedges. In a small bowl stir together 1 tsp. honey and 1 tsp. milk; brush milk mixture on scones. Sprinkle with 2 Tbsp. oats.

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  • Bake for 15 to 16 minutes, until golden brown. Cut through wedges. Serve warm. If desired, serve with jam, honey, or maple syrup.

Nutrition Facts

342 calories; 17 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 77 mg cholesterol; 331 mg sodium. 106 mg potassium; 43 g carbohydrates; 2 g fiber; 14 g sugar; 6 g protein; 0 g trans fatty acid; 437 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0