| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Currants |
| 1/4 | c | Port Wine |
| 1 | c | Sugar |
| 1 | lb | Cold Butter, cut in |
| Pieces | ||
| 5 | c | Flour |
| 4 | ts | Baking Powder |
| ts | Baking Soda | |
| 1 | ts | Salt |
| 1 1/3 | c | Rolled Oats |
| 1 | c | Buttermilk |
| 2 | Eggs |
INSTRUCTIONS
Rinse and soak currants in port wine for 1 hour. Mix dry ingredients together. Cut in cold butter with a pastry blender until crumbly. Add remaining ingredients. Divide in 2 equal parts and roll out on a lightly floured surface 1/2 - 3/4 inches in thickness and 9 inches in diameter. Cut in wedges, brush with half & half, place on a greased cookie sheet and bake in a preheated 350F oven for 20 minutes. Source: "The Yankee Kitchen" 03-16-93 (#3) [Lisa] Posted to MM-Recipes Digest V4 #095 by BobbieB1@aol.com on Apr 5, 1997
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