It's a semi-traditional holiday, so I made semi-traditional scones
2 cups of whole wheat flour
1 cup oats
1½ teaspoons baking soda
1½ teaspoons baking powder
4 tablespoons of butter
1 teaspoon of salt
1/2 cup yogurt
1/3 cup milk or half-and-half
1/3 cup honey
Optional: fresh or dried fruit
Preheat the oven to 450F/230C. Grease a cookie sheet or line it with parchment paper.
Sift the dry ingredients, then cut the butter into it until it resembles a coarse corn meal. If you are adding dried fruit or nuts, mix them into the flour mixture now. Whisk the liquid ingredients together, than add them to the flour mixture. Dough should be malleable and slightly wet. Knead the dough on a floured board. Shape it into a disk or a rectangle about 3/4" thick and cut into desired shape (wedges, squares or rounds).
If you are adding a soft fruit like berries or diced peaches, roll it out slightly thinner, place the fruit on half of it; fold it over then reshape it before cutting it into the final shape. Soft fruits are easier to handle if they are frozen. They'll defrost just fine during the baking process.
Place the scones onto the cookie sheet and bake them for 12-15 minutes, or until the tops are golden brown. Yields 12. When cooled, store in an airtight container.
This is not a sweet scone, especially if you haven't added fruit, so serve hot with butter and honey!