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. 
   
  Source: Our Favorites for family and friends 
  Reprinted with permission from The Quaker Oats Company 
  Electronic format courtesy of Karen Mintzias