Oatmeal scones

Yield: 1 servings

Measure Ingredient
1½ cup Currants
¼ cup Port Wine
1 cup Sugar
1 pounds Cold Butter, cut in
Pieces
5 cups Flour
4 teaspoons Baking Powder
teaspoon Baking Soda
1 teaspoon Salt
1⅓ cup Rolled Oats
1 cup Buttermilk
2 Eggs

Rinse and soak currants in port wine for 1 hour. Mix dry ingredients together. Cut in cold butter with a pastry blender until crumbly. Add remaining ingredients. Divide in 2 equal parts and roll out on a lightly floured surface ½ - ¾ inches in thickness and 9 inches in diameter. Cut in wedges, brush with half & half, place on a greased cookie sheet and bake in a preheated 350F oven for 20 minutes.

Source: "The Yankee Kitchen" 03-16-93 (#3) [Lisa] Submitted By FRANK SKELLY On 02-18-95

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