Ingredients
1 1/2 cups all-purpose flour
1 1/4 cups rolled oats
1/4 cup, plus 1 teaspoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup margarine
1 cup dried currants
1/2 cup milk
1 egg, lightly beaten
1/8 teaspoon cinnamon
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Tiny intense dried grapes — scones, spotted dick, Irish soda bread
Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
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Tiny intense dried grapes — scones, spotted dick, Irish soda bread
Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
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Preheat the oven to 375 degrees. In a mixing bowl, combine the flour, oats, 1/4 cup of the sugar, the baking powder, and salt. Cut in the margarine until the mixture resembles course crumbs. Stir in the currants. In a small bowl, combine the milk and egg. Add the milk mixture to the flour mixture and stir until just moistened. Shape the dough into a ball. Working on a lightly floured surface, knead the dough gently 6 times. On a lightly greased baking sheet, pat out the dough to form an 8-inch circle. Using a sharp knife, score the round into 12 wedges. Stir together the remaining 1 teaspoon sugar and the cinnamon. Sprinkle this over the dough and bake for 20 to 25 minutes, or until golden brown. Break apart the wedges. Serve warm.