Oatmeal-Currant Scones

Oatmeal-Currant Scones

18

"These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam."

Ingredients

servings 272 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
  3. In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
  4. Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  5. Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
  6. Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
  • profile image

Your rating

Cancel
Submit

Reviews

18
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made these around the Holiday's and they were a big hit. My Husband ate them up before I could get my hands on a second one. I substituted the OJ for orange liquer since I had it on hand and...

This is an excellent recipe. I have used it many times, with many substitutes. Whenever I make it with substitutes (cranberry walnut, choc. chips, cinnamon raisin, etc.) I leave the currants a...

for those who cannot eat wheat, I alternated with some flax seed and rice flour and they still turned out well.