Breakfast Scones

Photo: flickr user Ravenelle

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

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.

In another bowl, beat eggs to blend with buttermilk and vanilla. With a fork, stir liquids into flour mixture until evenly moistened.

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.

Bake in a 400F oven until tops are golden brown, about 20 minutes. Serve scones hot or warm.