Stir in currants. Add buttermilk to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. Repeat with remaining dough.
Place scones one inch apart on prepared pan.
Pierce tops with the tines of a fork. Brush tops with melted butter and sprinkle with reserved oats. Bake for 15 to 18 minutes, or until golden brown. Add more buttermilk to make a soft dough that can be rolled. Cut into triangles and bake in greased, floured baking pan for 15-18 minutes.