Oatmeal-Currant Scones

18 Reviews

“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.” - by jessica

Adjust Servings

Adjust

Metric US

Original recipe yields 16 scones

Directions

Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
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.
Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

Nutrition

Amount Per Serving (16 total)

Calories
272 cal
14%

Fat
12.8 g
20%

Carbs
35.2 g
11%

Based on a 2,000 calorie diet

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Reviews (18)

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MELANIE4

Feb. 1, 2004

"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 next ..." See moretime I will use more and reduce the water. The mixture came together rather easily and I felt a bit less guilt knowing I used milk rather than cream as in most scone recipes. A definite keeper!"

Imbrifer

Jan. 31, 2008

"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 and ora..." See morenge juice out of the recipe, and add what I want (and maybe a bit more sugar if necessary) and everything turns out great. The consistency of the dough ball isn't always the same, but the scones always turn out great. Oh, and I never grind the oats, and it seems to be just as well. Thank you, jessica!"