Preheat the oven to 350°F. 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.
Combine with the buttermilk in a small bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, salt and dried currants. Reset the oven to 400°F and butter the baking sheet. 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. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix.
Press the ball of dough directly onto the pan, then press into a 3/4-inch circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top. Bake for 12-15 minutes. Cut into wedges. Makes 8 scones.
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