** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375 deg F Line cookie sheet with parchment.
2. Combine first 5 ingredients in processor. Add butter and cut in until mixture resembles fine meal.
3. Transfer to large bowl. Mix in oats and currants.
4. Add 10 tablespoons buttermilk and mix just until dough comes together, adding more buttermilk by tablespoons if dry.
5. Turn dough out onto floured surface. Pat into 1-inch thick round.
6. Cut out rounds using 3 inch cookie cutter. Gather scraps; pat into 1-inch thick round.
7. Cut out more scones. Transfer scones to prepared cookie sheet, spacing 3 inches apart (scones will spread during baking).
8. Brush generously with egg glaze. Bake scones until brown, about 30 minutes.
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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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