Currant and Oat Scones

Preparation

1. Preheat the oven to 375 degrees. In a mixing bowl, combine the flour, oats, 1/4 cup of the sugar, the baking powder, and salt. Cut in the margarine until the mixture resembles course crumbs. Stir in the currants. In a small bowl, combine the milk and egg. Add the milk mixture to the flour mixture and stir until just moistened. Shape the dough into a ball. Working on a lightly floured surface, knead the dough gently 6 times. On a lightly greased baking sheet, pat out the dough to form an 8-inch circle. Using a sharp knife, score the round into 12 wedges. Stir together the remaining 1 teaspoon sugar and the cinnamon. Sprinkle this over the dough and bake for 20 to 25 minutes, or until golden brown. Break apart the wedges. Serve warm.