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| 1 1/2 Tasse | all-purpose flour |
| 1 Tasse | Quaker Oats uncooked (quick or old fashioned) |
| 1/4 Tasse | sugar |
| 1 Esslöffel | baking powder |
| 1/4 Teelöffel | Salt optional |
| 1/2 Tasse | Margarine or butter, chilled |
| 1/2 Tasse | currants |
| 1/3 Tasse | milk |
| 1 | Egg lightly beaten |
| 1 Esslöffel | sugar |
| 1/8 Teelöffel | cinnamon ground |
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Heat oven to 400 F. Lightly grease cookie sheet. Combine flour, oats, sugar, baking powder and salt; mix well. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants. Add combined milk and egg; mix with fork just until dry ingredients are moistened. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about l/2-inch thick. Sprinkle with combined 1 tablespoon sugar and cinnamon. Cut into 10 wedges; place on prepared cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm.
cranberries or blueberries for currants, if desired.
Nutrition Information: 1 scone Calories 240, Calories From Fat 99, Total Fat 11g, Saturated Fat 2g, Cholesterol 20mg, Sodium 275mg, Total Carbohydrates 32g, Dietary Fiber 2g, Protein 4g
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