1 1/2 cups all−purpose flour
1 1/2 cups rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (2 ounce) finely shredded Provolone cheese
2/3 cup butter, melted
1/3 cup milk
1 egg
Sift together flour, oats, sugar, baking powder, cream of tartar and salt in a large bowl. Stir in cheese.
In a small bowl beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed.
Shape dough into ball and pat onto a lightly floured surface to form an 8−inch circle. Cut into 8 to 12
wedges. Bake on a buttered baking sheet in a preheated 425 degree F oven for 12 to 15 minutes or until
light golden brown.
Makes 8 to 12 scones.
