1. Preheat oven to 350F degrees. 2. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. 3. Remove when slightly golden. 4. Combine oats with buttermilk in a small bowl and let stand for 20 minutes. 5. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants. 6. Reset the oven to 400F degrees. 7. Butter a baking sheet. 8. Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled. 9. Stir in the buttermilk/oat mixture until combined. 10. Flour your hands and scoop up the dough, forming it into a ball. Do not overmix. 11. Press the ball of dough directly into the pan, then press into a 3/4" thick circle. 12. With a sharp knife, score the surface, almost to the bottom, making eight wedges. 13. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top. 14. Bake for 12 to 15 minutes. 15. Cut into wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
