8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Preheat oven to 375 deg F
1: Line cookie sheet with parchment
2: Combine first 5 ingredients in processor
3: Add butter and cut in until mixture resembles fine meal
4: Transfer to large bowl
5: Mix in oats and currants
6: Add 10 tablespoons buttermilk and mix just until dough comes togeterh, adding more buttermilk by tablespoons if dry
7: Turn dough out onto floured surface
8: Pat into 1-inch thick round
9: Cut out rounds using 3 inch cookie cutter
10: Gather scaraps; pat into 1-inch thick round
11: Cut out more scones
12: Transfer scones to prepared cookie sheet, spacing 3 inches apart (scones will spread during baking)
13: Brush generously with egg glaze
14: Bake scones until brown, about 30 minutes
15: Cool slightly on rack
16: Serve warm
17: Source: Bon Appetit, November 1991 Posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www
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