|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
In mixing bowl sift together flour, sugar, baking powder, and salt.
Using pastry blender, cut in butter till crumbly.
Stir in oats and currants.
Stir in beaten eggs till moistened.
On waxed paper pat dough to a 8x7-inch rectangle, 1/2 inch thick.
Cut into 12 rectangles, each about 2 1/2 x 2 inches.
Brush 12-inch skillet lightly with oil.
In skillet bake scones, covered, over medium-low heat till golden brown on bottom, about 10 minutes. (Electric skillet 275°.)
Turn and brown other side in covered skillet 5 minutes more.