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Oatmeal Scones

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OATMEAL SCONES
 Categories: Breads
      Yield: 6 Servings
 
  1 3/4 c  Whole wheat pastry flour
    1/3 c  Sugar
  1 1/2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
    3/4 c  Chilled unsalted butter, cut
           -into pieces
  1 1/3 c  Rolled oats
    1/2 c  Dried currants
     10 tb Chilled buttermilk
      1    Egg, beaten to blend (glaze)
 
  Preheat oven to 375 deg F. Line cookie sheet with parchment. Combine
  first 5 ingredients in processor. Add butter and cut in until mixture
  resembles fine meal. Transfer to large bowl. Mix in oats and
  currants. Add 10 tablespoons buttermilk and mix just until dough
  comes togeterh, adding more buttermilk by tablespoons if dry. Turn
  dough out onto floured surface. Pat into 1-inch thick round. Cut out
  rounds using 3 inch cookie cutter. Gather scaraps; pat into 1-inch
  thick round. Cut out more scones. Transfer scones to prepared cookie
  sheet, spacing 3 inches apart (scones will spread during baking).
  Brush generously with egg glaze. Bake scones until brown, about 30
  minutes. Cool slightly on rack. Serve warm. Source: Bon Appetit,
  November 1991 Posted by Linda Davis
 
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