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+ servings

Oatmeal Currant Scones

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 35 mins
Course Bread, Quick Bread
Cuisine Scottish
Servings 6


  • Food Processor


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Scones
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