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Scottish Oat Scones


1 1/2 c  uncooked old-fashioned oats
1 1/2 c  flour
1/2 c    raisins or currants
2 T      sugar
1 T      baking powder
1 t      cream of tartar
1 stick  margarine, melted
1/3 c    milk
1 egg, beaten

Mix together all dry ingredients.  Mix together wet ingredients then add to the dry. Mix with a fork just until moistened (do not overmix). Form into a ball and then flatten on a greased cookie sheet into a circle about 8" across.  Cut into 8 or 12 wedges.  Bake 12-15 minutes at 425F.  Cool on a rack.  These freeze well in a plastic bag and can be reheated in the microwave.  Wrap each one in a paper towel and zap for about 30 seconds.

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