Oatmeal-Currant Scones Recipe

Name: Oatmeal-Currant Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 cup old-fashioned oats; 6 tablespoons sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; ½ tablespoons (1 1/2 sticks) chilled unsalted butter, cut into pieces; 1 large egg, beaten to blend; 1/2 cup buttermilk; 1/3 cup dried currants; 1 large egg yolk, beaten to blend; Additional sugar

Servings: persons

1 1/2 cups all purpose flour
1 cup old-fashioned oats
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
½ tablespoons (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1/2 cup buttermilk
1/3 cup dried currants
1 large egg yolk, beaten to blend
Additional sugar

1
Preheat oven to 400F.
2
Flour large baking sheet.
3
Blend first 6 ingredients in processor until oats are coarsely ground.
4
Add butter; cut in using on/off turns until coarse meal forms.
5
Transfer to bowl.
6
Add beaten whole egg and buttermilk.
7
Using fork, stir to incorporate.
8
Mix in currants (dough will be sticky).
9
Turn dough out onto floured surface.
10
Using floured hands, shape dough into 8-inch round.
11
Using floured 1 3/4-inch-diameter cookie cutter, cut out scones.
12
Gather scraps, reshape, and cut out more scones.
13
Transfer to sheet.
14
Brush tops with yolk.
15
Sprinkle with additional sugar.
16
Bake scones until golden, about 18 minutes.
17
Cool slightly.
18
Serve warm or at room temperature.
19
(Can be made 8 hours ahead.
20
Let stand at room temperature.)

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 cup old-fashioned oats, 6 tablespoons sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Oatmeal-Currant Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal-Currant Scones

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