Scones

I started a diet on Monday, but yesterday I had a crazy craving for scones. Anyway, it was more than a craving, it was a compulsion to bake something yummy. I was thinking raspberry, but opted for oatmeal with currants. One recipe makes eight scones. I took four to work to share with co-workers. Kept four at home, one for Neil, and freeze the other three. Not a bad way to indulge, right? The house smelled so good, I wish you had smelivision, as Gary is fond of saying.



And since Kim wants the recipe. Here it is.

Oatmeal Currant Scones

1 and 1/2 C flour
1 C old-fashioned rolled oats
1/3 C firmly packed dark brown sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
1/2 C unsalted butter, chilled
1 large egg
1/4 C milk
2 Tablespoons molasses
1 Tablespoon vanilla
1 Cup currants

Preheat oven to 375 degrees. Lightly butter a 10-inch-diameter circle in the center of a baking sheet.
In a large bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add egg, milk, molasses and vanilla. Stir to combine. Add currants.
Spread dough into an 8-inch-diameter circle in the center of the baking sheet. With a serated knife, cut into 8 wedges. Bake at 22 to 27 minutes, or until knife or toothpick inserted into the center comes out clean. Place baking sheet on wire rack and allow to cool for 10 minutes. Recut wedges, if necessary.