Scottish Scones

1-1/2 C all-purpose flour
1-1/4 C rolled oats
1/4 C sugar
1 I baking powder
1 tsp cream of tartar
1/4 C canola oil
1/3 C skim milk
1/4 C egg substitute
1/2 C. dried currants, plumped

Mix dry ingredients together. Add oil, milk, and egg substitute; mix just until moist. Stir in currants. On a lightly floured surface, pat the dough to form an 8-inch circle. Transfer to a nonstick cookie sheet and cut into 12 wedges; do not separate. Bake at 425° for 12 to 15 minutes, or until light brown. Serve warm.