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These are delicious and won’t last long.
- 1 ½ cups all-purpose flour
- 2 cups rolled oats
- ¼ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup dried currants
- 1 egg, beaten
- ½ cup butter, melted
- ⅓ cup milk
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Prep time: 15 mins / Cooking time: 15 mins / Total time: 30 mins
Serving: 16 / Yield: 16 scones