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Oatmeal Currant Scones

Oatmeal currant  scones are essentially Scottish biscuits, these chock full of buttery flavor, currants and a hint of caraway.
Oatmeal Currant Scones

Oatmeal Currant Scones

By Sue Lau | Palatable Pastime

Oatmeal currant scones are my recipe of the day with my monthly blogging group Baking Bloggers. We’ve voted on  a topic for March and scones was the winner.

Classic Scottish Biscuits

Scones are a Scottish thing- usually made plain with heavy cream to add richness and flavor.

Across the pond in the United States we tend to call these biscuits. Which flummoxes our European friends because in their minds, biscuits are quite different (and we Yankees call those cookies). But the confusion stops there since “cookies” does  not have another secret “across the pond” meaning.

Oatmeal Currant Scones

Baking Bloggers

March 2020: Scones

Oatmeal Currant Scones

I have to admit that most scones  don’t have one  of the more unusual ingredients I have added.

And What  Ingredient Is That?

I have another recipe that I love, which  is an Americanized version of Irish soda bread, that includes oatmeal, currants and caraway seed.

It adds a little bit to the overall flavor without being in your face. It works in the soda bread and also works out very well here.

Another Little Trick

One other thing I like to do is to use frozen sticks of butter and shred those in the food processor using the cheese grating blade. This way it can be easily worked in very cold without handling it too much.

The Result?

This will  achieve a nice buttery  flavor and superior texture. Try it and see! I think you’ll like it. You might also be able to grate frozen butter on a box grater, but that causes a bit more handling.

The biggest bonus is that for those who bake often and know you have to set your butter out early to soften it up, none of that is required here, so you can set right to it without advanced notice.

Which is especially good in the morning, just in  time for a faster breakfast!

Oatmeal Currant Scones

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Oatmeal Currant Scones

Oatmeal Currant Scones

Prep Time10 mins
Cook Time35 mins
Course: Bread, Quick Bread
Cuisine: Scottish
Keyword: Scones
Servings: 6
Author: Sue Lau

Equipment

  • Food Processor

Ingredients

  • 1-1/2 cups old-fashioned rolled oats
  • 1-1/2 cups all-purpose flour
  • 3/4 cup dried currants
  • 1/3 cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup frozen stick butter
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tablespoon Bob's Red Mill sparkling sugar

Instructions

  • Preheat the oven to 375°F.
  • Use a  food processor fitted with a shredding blade to grate the frozen butter as you would cheddar cheese.
  • Mix together the oats,  flour, currants, sugar, baking  powder, baking soda, and salt.
  • Separately,  whisk the  egg into the heavy cream; take out about two tablespoons of this wet mix and set aside.
  • Pour the remainder into  a center well of the dry mix and toss from underneath to blend, trying not to touch it too much, until  the flour works almost  completely  in.
  • Turn out onto a parchment lined baking sheet and pat into a disk one inch thick,  touching up the sides.
  • Use a chef's knife to cut the dough into wedges.
  • Brush  the top with the reserved egg/cream, then sprinkle with sparkling sugar.
  • Bake for 25 minutes, then take out of  oven, score the cut lines again with a chef's knife and  separate the scones using a pie server.
  • Return to oven and bake for 8-10  minutes more, until nicely browned.

Notes

From the kitchen of palatablepastime.com

Oatmeal Currant Scones

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14 responses

  1. Pingback: Irish Cream Scones - Tara's Multicultural Table

  2. Actually as you might have heard watching the Great British Baking Show, the judges use cookie to mean something that looks like a biscuit but is chewy or soft. The judges say biscuits should snap. I think most British people do not make that distinction and I rarely hear cookie used. Meanwhile, your oatmeal scones look satisfyingly filling and rich!

    • Interesting! I didn’t think they used that term at all. Thanks for the info! (And I need to spend more time watching TGBBS!

  3. I love the trick of shredding the butter too! I’ve never been very good at cutting the butter into the flour. Love your addition of the caraway seeds too.

  4. I love that you grate the butter using the food processor. Great way to achieve that perfect texture! These scones sound incredible with the oats, currants, and caraway seeds.

    • Definitely if I have to grate the butter I’d rather do it in two seconds down the food processor chute. It grates up nicely, just like cheese.

  5. Indeed, as a Scot I grew up with scones fairly regularly – they were one of the main sweet snack we made until my mum discovered muffins on our first visit to Canada. And adding to what Stacy says above, I’d tend to agree that while the term “cookie” wasn’t traditionally used in the UK, it would nowadays generally be associated with softer, American-style cookies like chocolate chip, but crisp ones are most definitely biscuits.
    Your scones sound like they have some lovely flavors in there, look forward to trying!

    • Yes, when I think of biscuits in cookie form, I generally think of teething biscuits and things like rusks which are all harder and dry. It all gets confusing- like the ambiguity between terms like grilling and broiling, i.e, getting it straight whether it is meant to be cooked over a grate or under a salamander.

  6. Pingback: Baileys Irish Cream Almond Scones

  7. I love your shredded butter technique…I may have to try that and see if it makes a difference. I’m always making biscuits or scones…so it would be nice to know how it works for me.

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