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1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup oats (quick or old fashioned)
1/2 cup chopped pecans
1/3 cup mini chocolate chips
In a large bowl, combine flour, baking powder and salt. Add oats, pecans and chocolate chips; mix well. Transfer to resealable plastic bag, unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
VARIATION: Omit chocolate chips; add 1/2 cup dried cranberries and 1/2 teaspoon dried orange peel to mix.
Instructions to attach to jar or bag:
8 tablespoons (1 stick) cold butter or
margarine, cut into 8 pieces
1/3 cup honey
1/4 cup milk
1 large egg
Preheat oven to 375 degrees F. Lightly coat cookie sheet with no-stick cooking spray.
Place scone mix in a large bowl. Cut in butter with two knives until mixture resembles coarse crumbs.
In a small bowl, beat together honey, milk and egg with wire whisk or fork. Add to dry ingredients all at once; stir with fork just until dough starts to hold together. Transfer dough to floured surface; knead gently 8 to 10 times. Pat dough into an 8-inch circle. Cut into 8 wedges. Place wedges about 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until light golden brown.