Scone 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 -- melted

Scone Preparation:

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