Oatmeal Currant Scones – Country Cooking

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.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 8

Calories: 964.1

Dietary: Vegetarian

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

1 1/4 cup Old-fashioned rolled oats
1/2 teaspoon Baking soda
3 cup Unsifted all-purpose flour
2/3 cup Vegetable shortening
4 teaspoon Baking powder
1/2 cup Dried currants
1 tablespoon Sugar
1 1/3 cup Buttermilk
1 teaspoon Salt
1 tablespoon Butter, melted

Directions

1
Preheat oven to 425&# 194;Â°F (218ÃÂ°C).
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

Read it online: https://www.chefs-mate.com/recipe/oatmeal-currant-scones-country-cooking/