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    Oatmeal Scones


    Source of Recipe


    The Yankee Kitchen

    List of Ingredients




    1 1/2 cups Currants
    1/4 cup Port Wine
    1 cup Sugar
    1 pound Cold Butter, cut in pieces
    5 cups Flour
    4 teaspoons Baking Powder
    teaspoon Baking Soda
    1 teaspoon Salt
    1 1/3 cups Rolled Oats
    1 cup Buttermilk
    2 Eggs

    Recipe



    Rinse and soak currants in port wine for 1 hour. Mix dry ingredients together. Cut in cold butter with a pastry blender until crumbly. Add remaining ingredients. Divide in 2 equal parts and roll out on a lightly floured surface 1/2 - 3/4 inches in thickness and 9 inches in diameter. Cut in wedges, brush with half & half, place on a greased cookie sheet and bake in a preheated 350F oven for 20 minutes.

 

 

 

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