Cinnamon Currant Scottish Oat Scones
quick or old-fashioned, uncooked
or butter, chilled
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.
VARIATIONS: Substitute raisins, diced dried mixed fruit, dried cherries, cranberries or blueberries for currants, if desired.