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