Currant oat scones are a fun flaky pastry to enjoy anytime.
- 12 ServingsServings
- 2 cups Flour
- 1 1/3 cups old fashioned oats
- 1/3 cup Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter OR margarine, cut into chunks
- 3/4 cup dried currants (or you can use dried cranberries)
- 3/4 cup cold buttermilk OR soy milk mixed with 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- Additional milk or soy milk for brushing
- Granulated or turbinado sugar (such as Sugar in the Raw) for sprinkling
1 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper OR aluminum foil lightly sprayed with oil.
2 In the bowl of your food processor, place the first five (dry) ingredients and pulse to combine well. With the food processor running, add the butter or margarine through the feed tube and stop when the mixture resembles coarse cornmeal. Add the dried currants and pulse to combine.
3 Mix together the buttermilk or soymilk mixture with the vanilla extract, and with the food processor running, add it all at once through the feed tube, stopping the processor just as the mixture starts to come together.
4 Turn out the dough onto a lightly floured counter and gently bring it together. Divide the dough in half and form each half into a circle, about 8 inches in diameter and 1 inch high
5 Use a floured bench scraper or a large knife to cut each circle into six wedges, and transfer the triangles to the prepared baking sheet.
6 Brush each triangle lightly with milk or soy milk and sprinkle liberally with sugar. Bake in the middle of the oven until the scones are puffed, browned on the bottom and lightly golden on top, 18-20 minutes. Transfer to a rack to cool.
Rachelle Ferneau of Eden Cake