• 1-3/4 cups all purpose flour
• 1-1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt (necessary)
• 1/3 cup sugar
• 3/4 cup unsalted butter, cold, cut into bits
• 1-1/3 cups old fashioned rolled oats
• 1/2 cup dried currants or raisins
• 1/2 cup buttermilk
• 1 large egg, lightly beaten
• 1 cup apple butter

Preheat oven to 375°F. Combine first 5 ingredients in a food processor or bowl. Add butter and process until it resembles coarse meal. Add oats, currants, and buttermilk and stir mixture until dough just sticks together. Transfer to a floured work surface and knead about 5 times. Roll out dough to 1 inch thickness. Use a 3 inch round cutter dipped in flour to cut out scones. Arrange on a lightly greased baking sheet. Press remaining dough into a ball and re-roll. Cut out more scones in same manner. Gently brush scones with egg and bake 20 minutes, or until golden. Serve with apple butter.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 285, fat 12.4g, 38% calories from fat, cholesterol 31mg, protein 3.9g, carbohydrates 41.1g, fiber 2.1g, sugar 21.6g, sodium 68mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 1.2, Lean meat: 0.0, Fat: 2.3, Sugar: 1.1, Very lean meat protein: 0.0

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