Submitted by Diane Caylor Jasper, who writes: “This recipe is from one of our favorite coffee houses in Madison, Wisconsin.”
- 5 cup flour
- 6 cups oats
- 1 1/2 cups sugar
- 4 Tablespoons baking powder
- 1 Tablespoon cream of tartar
- 1 teaspoon salt
- 1 cup currants
- 11 ounces melted butter
- 1 1/3 cups half and half
- 4 eggs
Combine dry ingredients and currants. Melt butter in oven, remove and mix in half and half. Return to oven until mixture is warmed. Crack eggs into a separate bowl and mix to a uniform consistency. Add to warmed butter and milk mixture, whisking continuously. Add to dry ingredients and combine thoroughly. Do not overwork. Turn onto very lightly floured surface, and, with floured hands, flatten dough to about 1/2-inch thickness. Cut into 15 pieces. Place on parchment paper or lightly greased baking trays and bake for 5 minutes at 425 degrees, then turn trays and bake for an additional 10 minutes at 385 degrees.
Makes 15 scones.
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