Title: Quaker's: scottish oat scones
 Categories: Biscuits, British
      Yield: 10 Scones
 
  1 1/2 c  All-purpose flour
      1 c  QUAKER Oats uncooked
           -(quick or old fashioned)
    1/4 c  Sugar
      1 tb Baking powder
    1/4 ts Salt (optional)
    1/2 c  Margarine or butter, chilled
    1/2 c  Currants
    1/3 c  Milk
      1    Egg, lightly beaten
      1 tb Sugar
    1/8 ts Ground cinnamon
 
  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.
  
  VARIATIONS:  Substitute raisins, diced dried mixed fruit, dried
  cherries, 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