Tender Scottish oat scones laden with currants. Enjoy them with strawberry preserves and a cup of tea.

Scottish Oat Scones

1 1/2 cups all-purpose flour

2 cups oats

1/4 cup granulated sugar

1 teaspoons baking powder

1/2 teaspoon salt

1/2 cup currants

1 large egg, beaten

1/2 cup butter, melted

1/3 cup milk

Sugar to garnish

1. Preheat oven to 425°F (220°C). Grease a large baking sheet. Set aside.
2. Mix first 6 ingredients in a large bowl. Make a well in center.
3. In another bowl, beat egg until frothy; mix in butter and milk. Pour into well of dry ingredients. Stir to make a soft dough. Pat into two 6 to 7-inch circles.
4. Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Sprinkle with sugar. Bake for 15 minutes until risen and browned.

Makes 8 servings.