Breakfast Scones Recipe

• 1 3/4 c. all-purpose flour
• 3/4 c. regular rolled oats
• 1/2 c. dark brown sugar firmly packed
• 2 Tbsp. baking pwdr
• 1/4 tsp baking soda
• 1/2 c. cool butter or possibly margarine small pcs
• 1/3 c. dry currants or possibly raisins
• 2 lrg Large eggs
• 1/4 c. buttermilk
• 1 tsp vanilla
• 1 tsp melted butter or possibly margarine
• 2 Tbsp. sugar and cinnamon mixed

1. In a large bowl, mix flour, oats, brown sugar, baking pwdr, and soda.
2. With a pastry blender or possibly 2 knives, cut butter into flour mix till it resembles coarse cornmeal.
3. Add in currants or possibly raisins.
4. In another bowl, beat Large eggs to blend with buttermilk and vanilla.
5. With a fork, stir liquids into flour mix till proportionately moistened.
6. Scrape dough onto well-floured board.
7. Dust lightly with flour (dough is very soft) and knead 4 or possibly 5 turns.
8. Place dough on an oiled 12x15 inch baking sheet and pat into a 9-inch diameter round.
9. With a floured sharp knife, cut into 8 wedge-shaped pcs, separate wedges slightly.
10. Brush with melted butter and sprinkle with cinnamon and sugar.
11. Bake in a 400F oven till tops are golden, about 20 min.
12. Serve scones warm or possibly hot.

flour, regular rolled oats, brown sugar, baking pwdr, baking soda, butter, currants, eggs, buttermilk, vanilla, butter, sugar

Taken from cookeatshare.com/recipes/breakfast-scones-92000 (may not work)