Currant and Oat Scones

• 1 1/2 cups all-purpose flour
• 1 1/4 cups rolled oats
• 1/4 cup, plus 1 teaspoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup margarine
• 1 cup dried currants
• 1/2 cup milk
• 1 egg, lightly beaten
• 1/8 teaspoon cinnamon

1. Preheat the oven to 375 degrees.
2. In a mixing bowl, combine the flour, oats, 1/4 cup of the sugar, the baking powder, and salt.
3. Cut in the margarine until the mixture resembles course crumbs.
4. Stir in the currants.
5. In a small bowl, combine the milk and egg.
6. Add the milk mixture to the flour mixture and stir until just moistened.
7. Shape the dough into a ball.
8. Working on a lightly floured surface, knead the dough gently 6 times.
9. On a lightly greased baking sheet, pat out the dough to form an 8-inch circle.
10. Using a sharp knife, score the round into 12 wedges.
11. Stir together the remaining 1 teaspoon sugar and the cinnamon.
12. Sprinkle this over the dough and bake for 20 to 25 minutes, or until golden brown.
13. Break apart the wedges.
14. Serve warm.

flour, rolled oats, sugar, baking powder, salt, margarine, currants, milk, egg, cinnamon

Taken from www.epicurious.com/recipes/food/views/currant-and-oat-scones-384956 (may not work)