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