Weekender: Oatmeal-Currant Scones
I love to make scones. They are quick. They are easy. They are fun to make with kids. You can eat them for breakfast or brunch or afternoon tea. Kids and adults both seem to love them. These would be very nice with a little fruit for a weekend breakfast.
I cut these with a Bonne Maman jam jar, which is the perfect size in my opinion. You can also cut them into wedges. This recipe will make about a dozen Bonne Maman circle-shaped scones.
Oatmeal-Currant Scones
--adapted from The Breakfast Book by Marion Cunningham
2 cups all-purpose flour
3 TBS sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1-1/2 cups rolled oats
1/2 cup currants
1 cup buttermilk
Preheat the oven to 375F.
In a large bowl, combine flour, sugar baking powder, baking soda, and salt. Add the cut butter to the dry ingredients and work it in with your hands or a pastry cutter until it feels like coarse meal. Mix in the oats and currants until well combined. Pour in the buttermilk and mix it all together gently with a fork until you can pull the dough together into a ball with your hands.
Put a little flour down on the work surface and turn out your dough onto the flour. Kneed the dough 6 or 7 times to pull all the last bits together. Roll the dough into a big ball and press it out into a circle about 1/2 inch thick. Cut in pie shaped wedges or into circles with a lightly floured biscuit cutter or jam jar. Place scones on an ungreased baking sheet and cook for 25 minutes.
Crumble topping (optional)
1/4 cup dark brown sugar
2 TBS Flour
3 TBS rolled oats
1 TBS butter, melted
Mix together until the butter permeates the dry ingredients. Lightly press onto the tops of the scone just before baking.
Serve the scones warm with your favorite jam.
