Oatmeal Scones
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat pastry flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
butter
chilled unsalted, cut into pieces |
|
| 1 ⅓ | cups |
rolled oats
|
|
| ½ | cup |
currants
dried |
|
| 10 | tablespoons |
buttermilk
chilled |
|
| 1 | each |
eggs
beaten to blend (glaze) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat pastry flour
|
|
| 79 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
butter
chilled unsalted, cut into pieces |
|
| 315 | ml |
rolled oats
|
|
| 118 | ml |
currants
dried |
|
| 1.5E+2 | ml |
buttermilk
chilled |
|
| 1 | each |
eggs
beaten to blend (glaze) |
|
Directions
Preheat oven to 375℉. Line cookie sheet with parchment.
Combine first 5 ingredients in processor. Add butter and cut in until mixture resembles fine meal.
Transfer to large bowl. Mix in oats and currants.
Add 10 tablespoons buttermilk and mix just until dough comes togeter, adding more buttermilk by tablespoons if dry.
Turn dough out onto floured surface. Pat into 1-inch thick round.
Cut out rounds using 3 inch cookie cutter.
Gather scraps; pat into 1-inch thick round. Cut out more scones.
Transfer scones to prepared cookie sheet, spacing 3 inches apart (scones will spread during baking).
Brush generously with egg glaze.
Bake scones until brown, about 30 minutes.
Cool slightly on rack. Serve warm.
