Cinnamon Currant Scottish Oat Scones

Directions

Heat oven to 400℉ (200℃).

Lightly grease cookie sheet.

Combine flour, oats, sugar, baking powder and salt; mix well.

Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.

Stir in currants.

Add combined milk and egg; mix with fork just until dry ingredients are moistened.

Turn out onto lightly floured surface; knead gently 8 to 10 times.

Roll or pat dough into 8-inch circle about ½-inch thick.

Sprinkle with combined 1 tablespoon sugar and cinnamon.

Cut into 10 wedges; place on prepared cookie sheet.

Bake 12 to 15 minutes or until light golden brown.

Serve warm.

VARIATIONS: Substitute raisins, diced dried mixed fruit, dried cherries, cranberries or blueberries for currants, if desired.