Title: Scotch scones
 Categories: Breads, Quick
      Yield: 16 Scones
 
  1 1/2 c  Sifted all-purpose flour
      1 tb Baking powder
    3/4 ts Salt
    1/4 c  Sugar
    1/3 c  Shortening
    1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    1/4 c  Currants
    2/3 c  Milk
 
  Sift together flour, baking powder, salt and sugar into bowl. Cut in
  shortening until mixture resembles coarse crumbs. Stir in oats and
  currants.  Add milk; stir only until dry ingredients are moistened.
  
  Turn out on lightly floured board or canvas.  Knead gently a few
  seconds. Roll out to 1/4-inch thickness. Cut with floured
  diamond-shaped cutter. Brush lightly with melted butter; sprinkle
  with sugar. Place on ungreased cooky sheet.
  
  Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping
  hot.