This is a recipe my husband came up with. He adapted it from another recipe such a long time ago that he doesn’t remember anymore where it came from. They are nice because they’re compact and easier to transport than the regular triangular scones that tend to be more flaky and fragile, but they are really tasty and even addictive, especially fresh out of the oven. They also go together very quickly, which makes it a good breakfast choice.
2 cups regular rolled oats
2 cups soft white wheat flour (or all-purpose, or regular whole wheat)
1 cup whole wheat flour
2 tbsp brown sugar, agave, or honey
1.5 tsp salt
1 tsp cinnamon
1 cup raisins
1 tbsp lemon juice
2/3 cup olive oil or other veggie oil
1 cup water
Combine all dry ingredients thoroughly, then stir in liquid ingredients. Mix with a spoon or your hands in the bowl just until combined.
Take small balls of dough and knead in your hands just until it holds its shape. Shape into flat circle and place on sprayed cookie sheet.
Bake at 450° for 10-12 minutes.