1 1/2 c. flour
1/2 c. quick cook oats
1/3 c. sugar
1 tbsp. baking powder
1/3 c. skim milk
1/3 c. butter, melted
1 lg. egg
1/2 c. dried currants

TOPPING:

1 tbsp. sugar
1/2 tsp. cinnamon
1 tbsp. butter, melted

You can buy currants at most food co-oops.

In medium bowl, combine dry ingredients. Add milk, butter, and eggs. Mix dry ingredients until moistened. Stir in currants. With flour hands, gather dough and place on piece of wax paper. Pat out to form an 8 inch square. With floured knife, cut in quarters; cut each quarter diagonally to form 8 triangles. Cut each triangle in half again to form 16 smaller triangles.

Prepare Topping: Combine sugar and cinnamon. Brush scones with melted butter. Sprinkle with cinnamon-sugar. Transfer scones to ungreased cookie sheet. Bake at 375 degrees for 14 to 16 minutes.

Note: Dough is sticky so keep hands and knife constantly floured and be patient.