Oatmeal currant scones - country cooking
8 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Old-fashioned rolled oats |
| 3 | cups | Unsifted all-purpose flour |
| 4 | teaspoons | Baking powder |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ⅔ | cup | Vegetable shortening |
| ½ | cup | Dried currants |
| 1⅓ | cup | Buttermilk |
| 1 | tablespoon | Butter, melted |
Directions
1. Heat oven to 425'F. Grease large baking sheet. Set aside 2 T rolled oats. In large bowl, combine flour, remaining 1 C plus 2 tablespoons rolled oats, the baking powder, sugar, salt, and baking soda. With pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs. Stir in currants.
2. Add buttermilk to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with melted butter and sprinkle with reserved oats.
5. Bake scones 15 to 18 minutes or until golden brown, Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
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