These oatmeal scones are delicious and won't last long.
Ingredients
- rolled oats: 2 cups
- ½ cups all-purpose flour: 1 piece
- currants: 0.5 cup (dried)
- white sugar: 0.25 cup
- baking powder: 4 tsp
- salt: 0.5 tsp
- egg: 1 piece
- butter: 0.5 cup (melted)
- milk: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
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Mix together oats, flour, currants, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg in a medium bowl until frothy; stir in melted butter and milk. Pour into the well and mix until a soft dough forms.
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Transfer dough to a clean work surface. Divide dough into 2 equal pieces, then pat each piece into a 1/2-inch-thick circle. Place dough circles onto the prepared baking sheet; score each into 8 wedges.
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Bake in the preheated oven until risen and browned, about 15 minutes. Split wedges and serve warm.
