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Oatmeal-Currant Scones

Oatmeal-Currant Scones


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Ingredients

  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend
  • 1 large egg yolk, beaten to blend

Recipe 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. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Reviews Section

The Yellow Apron

One problem with this blog is that I end up with more food than I really need. I try to cut down recipes to four or fewer portions, but my freezer is still filling up. Techie Smurf and his family are visiting for Thanksgiving. That's over a month away and I don't want to feed them only defrosted leftovers.

Case in point is this recipe, mostly from Martha Stewart, but with the oatmeal idea from Bon Appetit and a few alterations of my own thrown in. You can't cut an egg in half. Well, you can if you use egg substitute, but I don't normally have that around unless I'm baking a lot of eggy things. When I make my usual scone recipe out of the Tea book, I can reduce it as small as I want by doing the math on the butter. I only make a full recipe for my summer tea party.

The dough for these scones came out very moist, almost to the point of spoon batter. It was almost impossible to use a biscuit cutter on them, and they did not hold the shape during baking. I'm going to blame my own substitution of oatmeal for part of the flour, and am posting slightly more flour in this recipe than what I actually used. Yours will not look exactly like mine they'll probably look better.

Currants are easy to get in California because we're a major raisin-producing state (even mentioned in a line from The Music Man, "I hope I get my raisins from Fresno"), but I'm unsure of their availability in other areas. If you can't find them, or they're too expensive, any other small dried fruit will do: black raisins, golden raisins, cranberries, blueberries, cherries, etc. Using currants is a British Isles thing, and comes up a lot at Christmas.

1-3/4 C flour
1/2 C rolled oats
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 Tb sugar
1/2 C (1 stick) unsalted butter
*3/4 C currants
1/2 C milk
1 tsp vinegar (I used appple cider vinegar)
1 egg

1. Stir vinegar into milk and let sit while you prepare the dry ingredients, to make sour milk.

2. In a bowl, combine flour, oats, baking powder, baking soda, salt, and sugar.

3. Start preheating oven to 425º and line a baking sheet with parchment or a silpat.

4. With fingers or a pastry cutter, cut butter into flour mixture until you can't tell the chunks of butter from the oatmeal.

5. Beat the egg into the milk. Make a well in the center of the flour and pour in the liquid ingredients. Stir just until combined.

6. Lightly flour a flat surface and turn out dough onto it. Lightly press into a mass 1/2" thick. With a 2-1/2" biscuit cutter, cut rounds and transfer to baking sheet. Try to remold and repress the scraps only once. If desired, lightly brush tops with milk for a more glossy finish.

7. Bake for 12-15 minutes, until somewhat risen and lightly golden brown. Let cool on cookie sheet for a couple of minutes, then remove to a rack to cool completely. Serve warm or room temperature, with butter, jam, and whipped cream available.


Oatmeal-Currant Scones

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.

Original recipe makes 16 scones

Ingredients

1/4 cup orange juice
1/4 cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup unsalted butter, cubed
1 1/3 cups cold milk

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.

Nutrition

Calories: 272 kcal
Carbohydrates: 35.2 g
Cholesterol: 32 mg
Fat: 12.8 g
Fiber: 2.3 g
Protein: 4.9 g
Sodium: 296 mg


Oatmeal-Currant Scones - Recipes

Preheat oven to 425ºF. Mix together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.

Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.

Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.

Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
Serve warm or at room temperature


Oatmeal-Currant Scones - Recipes

OATMEAL CURRANT SCONES

1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups old-fashioned oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup well-shaken buttermilk plus additional for brushing
1/2 cup dried currants Special equipment: a 2 1/4-inch round cookie cutter

Preheat oven to 425ºF.
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
Serve warm or at room temperature.

&bull Scones can be made 2 hours ahead, cooled, and kept at room temperature.

3 eggs
1/2 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 cup sugar

In top part of a double boiler, beat eggs until frothy. Stir in lemon juice, sugar and melted butter. Place over simmering water. Stir constantly for 20 minutes.

The mixture should become slightly thickened. Remove from heat and spoon into a pint-sized container. Cool to room temperature, cover and refrigerate for at least two hours before serving. Keeps well for two weeks.

Devonshire Cream

1 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 teaspoons white vanilla extract (I cannot find white so I use the regular)
1 8 -ounce carton sour cream

Beat whipping cream sugar, and vanilla until stiff. Fold sour cream into this mixture and refrigerate. Serve with warm scones.


Cinnamon Oatmeal Currant Scones

HEAT oven to 425°F. Coat baking sheet with no-stick cooking spray. Reserve 1/3 cup cinnamon swirl mix from package. Place remaining mix on medium plate. Pour 1 tablespoon milk in shallow bowl.

COMBINE quick bread mix, 1/3 cup reserved cinnamon swirl mix, 3 tablespoons milk, butter, egg and vanilla in large bowl. Stir in oats and currants.

SPRINKLE 1 tablespoon cinnamon swirl mix from plate onto working surface before placing batter on top. Shape evenly into an 8-inch circle. Cut into 8 wedges. Dip both sides in milk in shallow bowl . Coat both sides with cinnamon swirl mix on plate. Place on prepared baking sheet 1-inch apart.

BAKE 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Serving Size (1 of 8 scones), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 5g, Trans Fat g), Cholesterol 35mg, Sodium 330mg, Total Carbohydrate 55g (Dietary Fiber 3g, Sugars 7g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.


Gluten Free Scottish Oat Scones

These Gluten Free Scottish Oat Scones are seriously delicious. Oats add a great texture while adding fiber and protein. This easy recipe easily adapts to non-gluten free.

Fall weekends have had me doing a lot of baking. Cool mornings, warm socks, lingering over a second cup of coffee with the scent of baking scones coming from the hot oven…that’s my kind of heaven.

Scottish Oat Scones are new to me. What I love about them, is the great texture that the oats provide. These are buttery with that crumbly scone feel. Warm, out of the oven, they may crumble a bit more, but once they sit and cool…they’ll come together a bit more.

These scones are as simple as combining the dry ingredients with the wet, forming a disc and cutting it into wedges. Then, in about twelve to fifteen minutes they’ll bake into your new favorite scone!

I love to split my scones while warm and smudge a bit of soft butter and jam in the middle. You can certainly top these with some cinnamon sugar before baking or even a glaze, but I love them just like this!

To make these gluten free, I use a combination of Gluten Free All Purpose Flour and Gluten Free Old Fashioned Rolled Oats. They create a great texture that my whole family loves. If keeping gluten free is not a concern…easily swap out the gluten free flour for traditional all-purpose flour and omit the xanthan gum.

Enjoy the week ahead, my friends! Hope you have time for some baking next weekend!


Watch a James Beard Award-Winning Baker Show You How to Make Scones

Jeremy Repanich

Jeremy Repanich's Most Recent Stories

Photo: courtesy Kristin Teig

When we asked chef Ming Tsai a few years ago to give us an insider’s guide to dining in Boston, said that anyone visiting Beantown had to go see one chef in particular. “Joanne Chang of Myers & Chang&mdashwhich makes delicious Taiwanese food that&rsquos super spicy&mdashshe also has a bake shop, Flour Bakery,” Tsai said. “I don&rsquot have much of a sweet tooth, but they make the best sticky buns ever. She&rsquos great.”

Chang, the chef and James Beard Award-winning baker, has run Flour for two decades and Meyers & Chang for 13 years. After graduating from Harvard with a degree in applied mathematics and economics, she eventually left that career behind to cook, and she really fell in love with baking. So much so that even during the Covid-19 crisis, she’s kept baking and producing instructional videos on her Instagram.

In this episode of Robb Report Culinary School Chang bakes her recipe for currant oat spelt scones, gives a few tips on working with alternative flours, explains how the shutdown has affected her business and shares some tips on how to make better sticky buns at home.


Astray Recipes: Good neighbor food co-op's oatmeal-currant scones

Measure Ingredient
2 cups Oats
2 cups Sifted, unbleached flour
¼ cup Sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
6 tablespoons Cold butter cut in 1/2" pieces
⅔ cup Currants
1¼ cup Buttermilk (approximately)
Half-and-half and sugar for topping scones

Finely grind 1 cup of the oats in food processor. Blend in flour, ¼ cup sugar, baking powder, soda and salt. Add butter and, using quick on-off turns, cut in until mixture resembles coarse meal.

Put mixture in a large bowl. Mix in currants and remaining 1 cup oats. Make a well in center of mixture. Gradually mix in enough buttermilk to form moist dough. Gently knead dough on lightly floured surface until smooth, about eight turns. Divide into three pieces. Pat each piece into ¾" thick round on floured surface. Cut each into four wedges.

Brush with half-and-half and sprinkle with sugar. Transfer to greased baking sheet. Bake until golden brown, about 28 minutes. Serve hot.

From Judy Weinstock/Good Neighbor Food Co-op Cafe/Louisville, KY as per the request of Louisvillian Debbie Whelan in Alice Colombo's 07/22/92"Cook's Corner" column called "Good Neighbor Shares Its Secret for Scones" in "The (Louisville, KY) Courier-Journal." Pg.


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