Oatmeal-Currant Scones
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 30
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 cup buttermilk
- 6 tablespoons sugar
- 1 1/2 cups all purpose flour
- additional sugar
- 1/3 cup dried currants
- 1 cup old-fashioned oats
- 1 large egg, beaten to blend
- 1 large egg yolk, beaten to blend
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into pieces
- Carbohydrate 11 g(4%)
- Cholesterol 25 mg(8%)
- Fat 5 g(8%)
- Fiber 1 g(2%)
- Protein 2 g(3%)
- Saturated Fat 3 g(15%)
- Sodium 63 mg(3%)
- Calories 95
Preparation Preheat oven to 400°F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar. Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
Preparation Preheat oven to 400°F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar. Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
