Categories: Breakfast 
      Yield: 1 servings 
  
    2/3 c  Butter, melted* 
    1/3 c  Milk 
      1 ea Egg 
  1 1/2 c  All-purpose flour* 
  1 1/4 c  Quick Quaker Oats, uncooked 
    1/4 c  Sugar 
      1 tb Baking powder 
      1 ts Cream of tartar 
    1/2 ts Salt 
    1/2 c  Raisins or currants* 
  
  (My comment: Preheat oven to 425 F.  I suggest you plump the raisins.) 
  (I vary the items marked *) 
      Add butter, milk and egg to combined dry ingredients; mix just 
  until dry ingredients are moistened.  Stir in raisins.  Shape dough to 
  form ball*; pat out on lightly floured surace to form 8-inch circle*. 
  Cut into 8 to 12* wedges; bake on greased cookie sheet in preheated 
  hot oven (425 F.) 12 to 15 minutes or until light golden brown.  Serve 
  warm at breakfast or brunch with butter, preserves or honey, as 
  desired. 
     Made as above, with BUTTER, these are absolutely wonderful!  The 
  buttery aroma is to die for!  However, I seldom make them that way 
  because of the cholesterol and because my wife and I almost always use 
  whole wheat flour.