Holiday Scone Mix in a Jar

In a large bowl, combine flour, baking powder and salt. Add oats, pecans and chocolate chips; mix well. Transfer to resealable plastic bag, unbreakable decorative jar with lid or other airtight container. Store in cool dry place.

VARIATION: Omit chocolate chips; add 1/2 cup dried cranberries and 1/2 teaspoon dried orange peel to mix.

Instructions to attach to jar or bag:

Holiday Scones:

8 Tbsp. cold butter or margarine, cut into 8 pieces

1/3 C. honey

1/4 C. milk

1 large egg

Preheat oven to 375 degrees F. Lightly coat cookie sheet with no-stick cooking spray.

Place scone mix in a large bowl. Cut in butter with two knives until mixture resembles coarse crumbs.

In a small bowl, beat together honey, milk and egg with wire whisk or fork. Add to dry ingredients all at once; stir with fork just until dough starts to hold together.

Transfer dough to floured surface; knead gently 8 to 10 times. Pat dough into an 8-inch circle. Cut into 8 wedges. Place wedges about 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until light golden brown.

Serve warm. Makes 8 scones.