Breakfast Scones
By: Anonymous
Published: Monday, November 30, 2009 - 4:07pm

Ingredients




1 3/4 cups all-purpose flour
3/4 cup regular rolled oats
1/2 cup dark brown sugar firmly packed
2 tablespoons baking powder
1/4 teaspoon baking soda
1/2 cup cold butter or margarine small pieces
 cup dried currants or raisins
2 lrg eggs
1/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon melted butter or margarine
2 tablespoons sugar and cinnamon mixed

Preparation

1 In a large bowl, mix flour, oats, brown sugar, baking powder, and soda. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal. Add currants or raisins. 2 In another bowl, beat eggs to blend with buttermilk and vanilla. With a fork, stir liquids into flour mixture until evenly moistened. 3 Scrape dough onto well-floured board. Dust lightly with flour (dough is very soft) and knead 4 or 5 turns. Place dough on an oiled 12x15 inch baking sheet and pat into a 9-inch diameter round. With a floured sharp knife, cut into 8 wedge-shaped pieces, separate wedges slightly. Brush with melted butter and sprinkle with cinnamon and sugar. 4 Bake in a 400F oven until tops are golden brown, about 20 minutes. Serve scones hot or warm.