Oatmeal-Currant Scones
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
58
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Orange Juice1 cup
Water1 cup
Currants (dried)2 cups
Rolled Oat3 cups
All-Purpose Flour1 tsp
Salt2 tsps
Baking Powder1 tsp
Baking Soda3 tbsps
White Sugar1 cup
Unsalted Butter (cubed)1.333333 cups
Milk (cold)Directions:
1
Preheat the oven to 375 degrees F (190 degrees C)
2
Heat the orange juice and the water in a small pan, add the currants
3
Simmer the mixture for 1 minute, then let it sit until it cools slightly
4
In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar
5
Add the butter
6
Run the machine in short spurts until the mixture has the consistency of sand
7
Transfer the mixture to a large mixing bowl
8
Add milk and orange/currant mixture to the large mixing bowl
9
Stir until the mixture begins to hold together
10
Form the dough into a large ball with your hands, adding a bit of milk if necessary
11
Press or roll out the ball of dough until it is 1 inch thick
12
Cut the dough into 16 squares or triangles
13
Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges