Yield: 1 servings
|¼ cup||Port Wine|
|1 pounds||Cold Butter, cut in|
|4 teaspoons||Baking Powder|
|1⅓ cup||Rolled Oats|
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