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Cinnamon Shortbread Scones

Cinnamon Scones with Pecans, Oatmeal and Coconut

3 heaping 1/2 C scoops of Bisquick (I use those scoop-shaped measurement cups so they are very heaping)
1/2 C packed dark brown sugar
Small shake nutmeg, big shake cinnamon
Mix well with balloon whisk
Drizzle 5 T melted coconut oil over mixture
Use balloon whisk like a pastry cutter, to mix until coarse crumbs
Drizzle 5 T hvy cream over mixture
Use balloon whisk like a pastry cutter, to mix until coarse crumbs. Add more if necessary
to hold together. You want this until it just holds together when squeezed, do not let it be too wet.

Form into small scones (about 2" in diam) on cookie sheet with silver foil (they get really dark on the bottom if you don't add the layer of silver foil) or silicon sheet. Or form into one or two large and flat one that you can then cut into wedges before baking. Sprinkle lightly with cinnamon.

375 oven for about 15 min for small scones (makes 9 - 10), or 25 min for large scone (be sure to check if bottom is might have to turn oven to 350).

These freeze well. Wrap in silverfoil, place on cardboard (if you free them loosely, they're fragile and will crumble) and into freezer ziplock bag. To reheat, take them from freezer, unwrap, place in muffin bowl, cover loosely with silver foil and put in 350 oven for 15 - 20 min.

Great Option: reduce the Bisquick to 2 heaping scoops, add a med handful each of pecan pieces, shredded coconut (sweetened) and rolled oats (not steel-cut). Increase coconut oil a bit. Follow the steps of the recipe above.


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