Get the Recipe:
Currant Oat Scones
These subtly sweet Currant Oat Scones are a wonderful treat for breakfast, brunch, or a snack!
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 cup (99 g)
old-fashioned rolled oats
- 2 tablespoons (25 g)
firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into small cubes
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml)
honey
- 1/2 cup (80 g) dried currants
- 1/4 cup (30 g) chopped nuts, optional
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Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone liner.
- Stir together the flour, oats, brown sugar, baking powder and salt. Add the butter, and mix with a pastry blender or a fork until the largest pieces of butter are about the size of small peas.
- Add the milk and honey, and stir just until a dough forms. Gently stir in the currants and nuts.
- Drop the dough by 1/4-cup portions onto the prepared pan, leaving about 2 inches between the scones.
- Bake 12 to 15 minutes, or until the scones are golden brown.
Notes
- Store in an airtight container at room temperature up to 2 days.
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