Ingredients

2/3 cup butter, melted

1/3 cup milk

1 egg

1-1/2 cups flour

1-1/4 cups quick oats, uncooked

1/4 cup sugar

1 Tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup currants or chopped dried fruit

Add butter, milk, and eggs to combined dry ingredients. Mix until just moist. Stir in currants. Shape dough into ball; pat out on floured surface to form 8-inch circle. Cut into 8 to 12 wedges. Bake on greased cookie sheet at 425 degrees for 12 to 15 minutes until golden.

Makes: 8 to 12 scones

• The Oxford House Inn on VirtualCities.com
• The Oxford House Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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