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Scotch Scones
| Ingredients | |||
| 1 1/2 | cup | sifted flour, all-purpose | |
| 1 | tablespoon | baking powder | |
| 3/4 | teaspoon | salt | |
| 1/4 | cup | sugar | |
| 1/3 | cup | shortening | |
| 1/2 | cup | quaker oats, uncooked (quick or old-fashioned) | |
| 1/4 | cup | currants | |
| 2/3 | cup | milk | |
Directions: | |||
| 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 counter. 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 cookie sheet. Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot. | |||
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