Oatmeal Currant Scones – Country Cooking

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Servings: 8 Difficulty: Advanced
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Rustic, tender scones studded with sweet currants and hearty oats.
Oatmeal Currant Scones - Country Cooking recipe image
Oatmeal Currant Scones - Country Cooking recipe image
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Oatmeal Currant Scones – Country Cooking

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 964.1

Description

These Oatmeal Currant Scones are the epitome of comforting country baking. The dough combines tender all-purpose flour with hearty old-fashioned rolled oats for a delightful textural contrast. Sweet dried currants provide bursts of natural sweetness, while buttermilk ensures a tender crumb and slight tang. The scones bake up golden brown with a crisp exterior and a soft, fluffy interior. They are perfect for a leisurely weekend brunch, a quick weekday breakfast, or an afternoon tea treat. Serve them warm with a pat of butter or a dollop of jam for an indulgent yet simple morning ritual that brings home-style warmth to your table.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (218ðC).
  2. Grease a large baking sheet.
  3. Set aside 2 tablespoons of the rolled oats for topping.
  4. In a large bowl, combine the flour, remaining 1 cup plus 2 tablespoons rolled oats, baking powder, sugar, salt, and baking soda.
  5. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.
  6. Stir in the currants.
  7. Add the buttermilk to the dry ingredients and mix lightly with a fork until the mixture clings together and forms a soft dough.
  8. Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times.
  9. Divide the dough in half.
  10. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round.
  11. Cut the round into 4 wedges.
  12. Repeat with the remaining half of the dough.
  13. Place scones 1 inch apart on the prepared baking sheet.
  14. Pierce tops with the tines of a fork.
  15. Brush tops with melted butter and sprinkle with the reserved oats.
  16. Bake for 15 to 18 minutes, or until golden brown.
  17. Serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 964.1kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 5580.1mg233%
Total Carbohydrate 191.4g64%
Dietary Fiber 12.8g52%
Sugars 4.3g
Protein 30.7g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven for a few minutes to restore crispness.

Substitutions: You can substitute raisins or dried cranberries for the currants if preferred. For a richer flavor, substitute unsalted butter for the vegetable shortening.

Tip: Do not overmix the dough after adding the buttermilk, as this will result in tough scones. Handle the dough as little as possible.

Keywords: oatmeal, currant, scones, breakfast, buttermilk, rolled oats, baking, brunch, tea, pastry, flour, shortening, homemade, rustic, quick bread, morning, comfort food, dessert, snack, oven
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