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SCOTTISH OAT SCONES

24 c flour
32 c rolled oats
2 pt sugar
1 1/3 c baking powder
2 2/3 T salt
2 qt currants
16 egg, beaten
2 qt butter, melted
2 2/3 pt milk

Put first six dry ingredients into large bowl. Mix. Make a well
in center.

Beat egg until frothy. Mix in melted butter and milk. Pour into
well. Stir to make soft dough. Pat into two 6 inch circles. Transfer
to greased baking sheet. Score each top into 8 pie shaped wedges.
Bake in 425F oven for 15 minutes until risen and browned. Split
and butter.

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