Oatmeal Currant Scones
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.666667 cups
All-Purpose Flour1 tbsp
Baking Powder3 tsp
Baking Soda1 tsp
Salt1.333333 cups
Oat (old-fashioned)1 cup
Currants (dried)Directions:
1
Gather scraps into a ball, then pat into a round and cut out more scones in same manner
2
Preheat oven to 425ºF
3
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times
4
Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl
5
Stir together zest and buttermilk
6
Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms
7
Turn dough out onto a lightly floured surface and gently knead 6 times
8
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary
9
Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet
10
Brush tops of scones with buttermilk and sprinkle lightly with sugar
11
Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack
12
Preheat oven to 425ºF
13
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times
14
Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl
15
Stir together zest and buttermilk
16
Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms
17
Turn dough out onto a lightly floured surface and gently knead 6 times
18
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary
19
Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet
20
Gather scraps into a ball, then pat into a round and cut out more scones in same manner
21
Brush tops of scones with buttermilk and sprinkle lightly with sugar
22
Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack
23
Serve warm or at room temperature
24
Serve warm or at room temperature