<blockquote><p><i>If you do all that... If you do all that as I did... If you do all that
as I did you'll learn...That coarsely ground oat flour doesn't bind as strongly as gluten-rich flour does. You'll learn instead that you get incredibly fluffy, delicate scones
Beautiful, astonishingly complexly flavored (from the currants and butter plus an ethereal hint of caraway) yes,But so fragile they'll almost fall apart in your fingers Into big, soft, steaming, deliciously buttery crumbles...That feel wonderful and taste taste divine</i></p></blockquote>
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<p>Preheat oven to 450 degrees Fahrenheit<br>
Prepare a cookie sheet with something non-stick (parchment paper works well)</p>
<p>In a food processor blend till almost completely smooth flour, oatmeal, baking powder, salt, and sugar.</p>
<p>Add butter and process till nearly smooth again.</p>
<p>Stir in currants, raisins, chopped dried apricots & caraway seeds</p>
<p>Add milk & buttermilk or plain (unflavored, unsweetened) yogurt</p>
<p>Mix well & more than you would for all-flour biscuits (unless you want to try the partner's-bare-skin trick)<br>
Let stand for a minute<br>
Form into a rough circle on the baking pan<br>
Sprinkle with flour (the batter will be very sticky)<br>
Repeatedly dip a knife or block scraper in flour while slicing into six to eight slices</p>
<p>Bake 10-12 minutes or till golden brown on tops and edges<br>
Remove from oven, Let stand for five minutes<br>
What I should have done: If you're going to take photographs do so now, because it'll be your only chance.<br>
Serve
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