| 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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