Oatmeal-Currant Scones
Source of Recipe
Country Cooking, Summer 1994
List of Ingredients
1 1/4 cups Rolled oats
3 cups All-purpose flour
4 teaspoons Baking powder
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon Baking soda
2/3 cup Vegetable shortening
1/2 cup Dried currants
1 1/3 cups Buttermilk
1 tablespoon Butter -- meltedRecipe
Preheat oven to 425 degrees; grease a large baking sheet. Set aside 2 tablespoons rolled oats. In a large bowl, combine flour, remaining rolled oats, baking powder, sugar, salt and baking soda. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. Stir in currants. Add buttermilk to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough.
Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with melted butter and sprinkle with reserved oats. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
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