Cinnamon Currant Scottish Oat Scones
Submitted by plumpywink
Buttery oat scones studded with plump currants and dusted with cinnamon sugar. These Scottish-style treats bake up with crisp edges and tender, flaky centers in just 15 minutes.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
45 minThese scones strike the perfect balance between hearty oats and tender crumb, with sweet currants in every bite.
The trick is cutting cold butter into the dry ingredients until the mixture looks like coarse sand. Those butter pockets create the flaky layers you want.
A final sprinkle of cinnamon sugar before baking gives the tops a sweet, spiced crunch that contrasts beautifully with the soft interior.
Chef Tips
- Keep it cold: Cold butter and minimal handling are the keys to flaky scones. If your butter starts to soften, pop the bowl in the freezer for 5 minutes.
- Don’t overwork the dough: Knead just 8-10 times. Too much kneading develops gluten and makes tough, dense scones.
- Serve warm: These are at their absolute best within an hour of baking, when the edges are still crisp and the insides are fluffy.
- Dried fruit swap: Try dried cherries, cranberries, or chopped apricots instead of currants for a different flavor profile.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Lightly grease cookie sheet.
Combine flour, oats, sugar, baking powder and salt; mix well.
Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in currants.
Add combined milk and egg; mix with fork just until dry ingredients are moistened.
Turn out onto lightly floured surface; knead gently 8 to 10 times.
Roll or pat dough into 8-inch circle about ½-inch thick.
Sprinkle with combined 1 tablespoon sugar and cinnamon.
Cut into 10 wedges; place on prepared cookie sheet.
Bake 12 to 15 minutes or until light golden brown.
Serve warm.
VARIATIONS: Substitute raisins, diced dried mixed fruit, dried cherries, cranberries or blueberries for currants, if desired.
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