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