Categories: Breakfast 
      Yield: 1 servings 
  
    2/3 c  Vegtable oil (I use canola o 
    1/3 c  Milk (I use skim) 
      1 ea Egg 
  1 1/2 c  Whole wheat flour, less abou 
      1 x  Two tablespoons 
  1 1/4 c  Quick Quaker Oats, uncooked 
    1/4 c  Sugar 
      1 T  Baking powder 
      1 t  Cream of tartar 
    1/2 t  Salt 
      1 T  Butter Buds 
    1/2 c  Raisins or currants 
      1 x  (or see below) 
  
      Mix and bake as above.  However, I recommend dividing the batch 
  into two rounds rather than one, so that the scones are smaller.  They 
  are not structurally strong, and the smaller scones are easier to 
  handle. 
  Further variations: 
  1.  Whether making the original or my variation, I sprinkle the rounds 
      before cutting and baking with sugar and cinnamon. 
  2.  At end-of-year holiday time I substitute the mixed candied fruits 
      seasonally available for the raisins or currants. 
  3.  For a maple flavor, substitute REAL maple syrup for the milk, 
      eliminate the sugar, and add dried milk. 
  4.  Chop 1/2 cup walnuts and add to either the original or the whole 
      wheat batch.