Preheat oven to 425º. Plump currants or raisins by placing them in a bowl and covering with water. Allow to sit in refrigerator over night, or microwave for 1-2 minutes and let stand for 15 minutes.

Mix flour, Oatmeal, Oat bran, baking powder, salt, and cream of tartar in a large bowl. Cut in butter or margarine with pastry blender or two knives, until mixture looks like a fine uniform meal. Blot dry the currants between paper towels, and toss with dry mixture.

Combine eggs, Splenda®, vanilla, and yogurt until smooth. Add to dry ingredients and fold together until most of the dry ingredients are moistened. Dough will be sticky. Turn out onto a flat surface that has been dusted with flour. And knead quickly about 10 times.

Divide dough in half. Form two rounds about ¾ inch thick. Place on baking sheet. Cut into wedges with wet knife, but do not separate.

Bake at for about 12-15 minutes until lightly browned. Serve warm.

* Cholesterol can be lowered by using margarine instead of butter and ½ cup egg substitute instead of eggs.