**Streusel Scones**

Ah--- Scones! These scones are very moist and remind me of coffee cake. Except they are quick and easy, unlike most coffee cakes. These take staple ingredients, so they're always a good option! I like that they are not too sweet, but certainly sweet enough. They are a great early morning breakfast. My kids love them with hot chocolate!

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

1/4 tsp. soda

1/4 tsp. salt

1/4 cup butter, chilled and cut into pieces

1/2 cup buttermilk

1/4 cup water

Topping:

1/4 cup quick cooking oats

1/4 cup brown sugar, packed

1 tbsp. butter or margarine melted

1 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

Preheat oven to 400. Combine the first five ingredients in a medium-sized bowl. Add the margarine and cut it into the flour mixture with a pastry blender or two knives to make a coarse meal.

In another bowl combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.

Turn dough onto a floured surface, knead a few times, and divide into two equal-sized balls. Pat each ball into a 6-inch circle, slightly mounded, and place on an ungreased baking sheet.

In a small bowl mix together the ingredients for the topping until crumbly. Spread the topping over the top of the two 6-inch circles and gently pat in.

With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are done, you will be able to easily pull them apart. the sides will be sraight and soft.

Bake 15 minutes or until golden brown. Makes 16 wedges!

Happy Cooking!

Teauna