Yield: 16 Scones
|1½ cup||Sifted all-purpose flour|
|1 tablespoon||Baking powder|
|½ cup||Quaker Oats, uncooked (quick or old-fashioned)|
Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or canvas. Knead gently a few seconds. Roll out to ¼-inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cooky sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias