Ingredients

• 1 cup Organic Steel Cut Oats
• 1 cup Buttermilk at room temperature
• 1/2 cup Unbleached White All-Purpose Flour
• 1/2 cup Whole Wheat Flour or Organic Whole Wheat Flour
• 1/2 cup Whole Grain Oat Flour
• 1 tsp Baking Soda
• 1 tsp Sugar
• 1/4 tsp Salt
• 1/3 cup Currants
• unsalted butter for greasing baking sheet
• 4 Tbsp unsalted butter softened and cut into small pieces
• 1 Tbsp Milk
• ground Cinnamon for topping
• Sugar for topping

Instructions

1. Preheat the oven to 350°F.
2. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove.
3. Combine with the buttermilk in a small bowl and let stand for 20 minutes.
4. In a large bowl, combine the flours, baking soda, sugar, salt and dried currants.
5. Reset the oven to 400°F and butter the baking sheet.
6. Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/oat mixture until combined.
7. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix.
8. Press the ball of dough directly onto the pan, then press into a 3/4-inch thick circle.
9. With a sharp knife, score the surface, almost to the bottom, making eight wedges.
10. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
11. Bake for 12-15 minutes. Cut into wedges.