Oatmeal Currant Scones

Preheat your oven to the highest temperature setting, which is 425 degrees Fahrenheit or 220 degrees Celsius. Next, lightly coat a baking sheet with a thin layer of cooking spray to prevent the dough from sticking.

In a large mixing bowl, combine rolled oats, all-purpose flour, currants, granulated sugar, baking powder, and salt. Create a depression in the center of the mixture by pushing it aside with your fingers. In a separate bowl, whisk an egg until it becomes frothy and then stir in the melted butter and milk.

Pour the wet ingredients into the depression in the center of the dry mixture and gently fold until a soft, pliable dough forms.

Transfer the dough to a clean, flat surface. Divide it into two equal portions and shape each portion into a 1/2-inch-thick circle. Place the dough circles onto the prepared baking sheet, leaving space between each circle. Use a sharp knife to cut each dough circle into 8 wedges.

Bake the dough in the preheated oven for about 15 minutes, or until it is risen and golden brown. Remove from the oven and split each wedge into individual pieces, serving them warm.