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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steel oat	1	cup	cut	-	-	-	-
buttermilk	1	cup		-	-	-	-
oat flour	1/2	cup		210.08	34.164	7.6232	4.7424
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
white flour	1/4	cup	unbleached	144.57	31.6514	2.3502	0.5609
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
currant	1/3	cup	dried	23.52	5.7419	0.5227	0.1531
butter				342.0	15.714	10.686	28.8
butter	4	tablespoons	softened cut	342.0	15.714	10.686	28.8
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
cinnamon sugar mixture				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.