Good neighbor food co-op's oatmeal-currant scones

12 servings

Ingredients

Quantity Ingredient
2 cups Oats
2 cups Sifted, unbleached flour
¼ cup Sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
6 tablespoons Cold butter cut in 1/2\" pieces
⅔ cup Currants
1¼ cup Buttermilk (approximately)
Half-and-half and sugar for topping scones

Directions

Heat oven to 375 F.

Finely grind 1 cup of the oats in food processor. Blend in flour, ¼ cup sugar, baking powder, soda and salt. Add butter and, using quick on-off turns, cut in until mixture resembles coarse meal.

Put mixture in a large bowl. Mix in currants and remaining 1 cup oats. Make a well in center of mixture. Gradually mix in enough buttermilk to form moist dough. Gently knead dough on lightly floured surface until smooth, about eight turns. Divide into three pieces. Pat each piece into ¾" thick round on floured surface. Cut each into four wedges.

Brush with half-and-half and sprinkle with sugar. Transfer to greased baking sheet. Bake until golden brown, about 28 minutes. Serve hot.

From Judy Weinstock/Good Neighbor Food Co-op Cafe/Louisville, KY as per the request of Louisvillian Debbie Whelan in Alice Colombo's 07/22/92"Cook's Corner" column called "Good Neighbor Shares Its Secret for Scones" in "The (Louisville, KY) Courier-Journal." Pg.

C4. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-26-94

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