The most requested recipe from The Bouldin House Bed & Breakfast.

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 1/3 cups old-fashioned rolled oats
1/2 cup dried currants
1/2 cup buttermilk
1 large egg, beaten lightly, for brushing scones
cinnamon sugar

Preheat oven to 375 degrees.

Into a bowl sift together flour, baking powder, baking soda, salt and sugar. Add butter and blend mixture with a pastry blender until it resembles very coarse meal. Mix in oats and currants. Add buttermilk and stir mixture with wooden spoon and then your hands until it just forms a sticky but manageable dough. Form dough into ball in bowl and transfer to floured surface knead dough gently 6 times and roll out into a 1/2 to 1 inch thick round.

With a 3-inch round cutter dipped in flour cut out as many rounds as possible, transferring rounds to a lightly greased baking sheet. Gather scraps into a ball and re-roll dough. Cut out more rounds in the same manner. Brush scones gently with egg and sprinkle with cinnamon sugar. Bake scones in middle of oven 18-20 minutes, or until golden. Makes about 8-12 scones.