Oatmeal Currant Scones: A Hearty and Delicious Treat

Oatmeal currant scones are a delightful twist on the classic scone, offering a satisfyingly wholesome and flavorful experience. The addition of oatmeal lends a subtle nutty taste and a pleasingly chewy texture, while currants provide bursts of sweet and tangy goodness. These scones are perfect for breakfast, brunch, afternoon tea, or even a cozy evening snack. They’re surprisingly easy to make, and this recipe will guide you through each step, ensuring a batch of golden-brown, perfectly textured scones every time.

Why Oatmeal Currant Scones?

Traditional scones, while delicious, can sometimes be a bit… well, predictable. Oatmeal currant scones elevate the scone game by incorporating several key benefits:

* **Enhanced Flavor:** The combination of oatmeal and currants creates a complex and nuanced flavor profile that is far more interesting than a plain scone.
* **Improved Texture:** Oatmeal adds a delightful chewiness that contrasts beautifully with the crumbly interior of the scone.
* **Increased Nutritional Value:** Oatmeal is a good source of fiber, which can help you feel fuller for longer. Currants also provide antioxidants and vitamins.
* **Versatility:** These scones are incredibly versatile. Enjoy them plain, with a dollop of clotted cream and jam, or even with a savory spread.

Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. Quality ingredients are crucial for the best results. Here’s what you’ll need:

* **Dry Ingredients:**
* 2 cups (250g) all-purpose flour
* 1/2 cup (50g) rolled oats (not instant)
* 1/4 cup (50g) granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* **Wet Ingredients:**
* 1/2 cup (115g) cold unsalted butter, cut into small cubes
* 3/4 cup (180ml) buttermilk, cold
* 1 large egg, lightly beaten (for egg wash)
* 1/2 cup (75g) dried currants
* **Optional:**
* 1 teaspoon vanilla extract (for extra flavor)
* Turbinado sugar (for sprinkling on top)

Equipment You’ll Need

Make sure you have the right equipment on hand to make the baking process smooth and enjoyable:

* Large mixing bowl
* Pastry blender or fork
* Measuring cups and spoons
* Baking sheet
* Parchment paper or silicone baking mat
* Wire rack
* Optional: Round cookie cutter (approximately 2-3 inches in diameter)

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create delicious oatmeal currant scones:

**Step 1: Preheat and Prepare**

* Preheat your oven to 400°F (200°C). Place a rack in the center of the oven.
* Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the scones from sticking and make cleanup easier.

**Step 2: Combine Dry Ingredients**

* In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt. Ensure all ingredients are evenly distributed.

**Step 3: Cut in the Butter**

* Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small, distinct pieces, not completely incorporated. This is crucial for creating flaky scones.
* **Tip:** Work quickly to prevent the butter from melting. If your kitchen is warm, you can chill the dry ingredients and butter in the freezer for 10-15 minutes before starting.

**Step 4: Add Wet Ingredients**

* Make a well in the center of the dry ingredients.
* Pour in the cold buttermilk and vanilla extract (if using). Gently stir until just combined. Be careful not to overmix. The dough should be slightly shaggy and a little sticky.

**Step 5: Incorporate Currants**

* Gently fold in the dried currants until they are evenly distributed throughout the dough.

**Step 6: Shape the Scones**

* Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1 inch thick. Try to handle the dough as little as possible to avoid developing too much gluten, which can result in tough scones.
* Using a round cookie cutter (or a sharp knife), cut out scones. If you don’t have a cookie cutter, you can cut the circle into 8 wedges like a pie.
* **Tip:** For best results, avoid twisting the cookie cutter when cutting out the scones. Press straight down and lift up to ensure clean cuts. Twisting can seal the edges and prevent the scones from rising properly.
* Gently gather any scraps of dough, pat them back into a circle, and cut out more scones. Be aware that scones made from the scraps may not be as tender as the first batch.

**Step 7: Prepare for Baking**

* Place the scones onto the prepared baking sheet, leaving about 1 inch of space between each scone.

**Step 8: Egg Wash and Sugar (Optional)**

* In a small bowl, lightly beat the egg. Brush the tops of the scones with the egg wash. This will give them a beautiful golden-brown color.
* If desired, sprinkle the tops of the scones with turbinado sugar for added sweetness and a delightful crunch.

**Step 9: Bake**

* Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep a close eye on them.

**Step 10: Cool and Serve**

* Remove the scones from the oven and transfer them to a wire rack to cool slightly. While they are delicious warm, they can also be enjoyed at room temperature.

Tips for Perfect Oatmeal Currant Scones

* **Keep Ingredients Cold:** Cold ingredients, especially the butter and buttermilk, are essential for creating flaky scones. The cold butter creates steam as it bakes, resulting in layers of deliciousness.
* **Don’t Overmix:** Overmixing the dough develops gluten, which can make the scones tough. Mix only until the ingredients are just combined.
* **Handle the Dough Gently:** Similarly, handle the dough as little as possible when shaping the scones. Gentle handling prevents gluten development.
* **Use a Biscuit Cutter:** If you want perfectly round scones, use a biscuit cutter. Avoid twisting it, press straight down.
* **Bake Immediately:** For best results, bake the scones immediately after shaping them. Allowing the dough to sit for too long can cause the baking powder to lose its potency.
* **Adjust Sweetness:** If you prefer a sweeter scone, you can increase the amount of sugar in the recipe. You can also add a simple glaze after baking.
* **Experiment with Flavors:** Feel free to experiment with different flavors. You can add other dried fruits, nuts, or spices to the dough.
* **Storage:** Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. Reheat in a warm oven for best results.

Variations and Add-Ins

The beauty of scones lies in their versatility. Here are some variations and add-ins to inspire your creativity:

* **Lemon Zest:** Add 1-2 teaspoons of lemon zest to the dry ingredients for a bright and citrusy flavor.
* **Orange Zest:** Similar to lemon zest, orange zest adds a warm and aromatic touch.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm and comforting flavor.
* **Nuts:** Add chopped walnuts, pecans, or almonds to the dough for added texture and flavor.
* **Other Dried Fruits:** Substitute the currants with raisins, cranberries, or chopped dried apricots.
* **Chocolate Chips:** For a more indulgent treat, add chocolate chips to the dough.
* **Savory Scones:** Omit the sugar and add herbs like rosemary, thyme, or chives for a savory scone. You can also add cheese, such as cheddar or parmesan.

Serving Suggestions

Oatmeal currant scones are delicious on their own, but they are even better when paired with the right accompaniments. Here are some serving suggestions:

* **Clotted Cream and Jam:** The classic scone accompaniment. A dollop of clotted cream and your favorite jam is a perfect pairing.
* **Butter and Honey:** Simple but satisfying. A pat of butter and a drizzle of honey complement the flavors of the scone beautifully.
* **Lemon Curd:** The tangy sweetness of lemon curd is a delightful contrast to the hearty scone.
* **Whipped Cream and Berries:** A light and refreshing option. Top the scones with whipped cream and fresh berries.
* **Savory Spreads:** For a savory option, try spreading the scones with cream cheese, smoked salmon, or avocado.
* **Alongside Soup or Salad:** Oatmeal currant scones make a delicious accompaniment to a bowl of soup or a fresh salad.

Making Ahead and Storing

* **Make-Ahead Dough:** You can prepare the scone dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap the dough tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, simply shape the scones and bake as directed.
* **Freezing Unbaked Scones:** Shape the scones and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
* **Storing Baked Scones:** Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. Reheat in a warm oven for best results.

Nutritional Information (Approximate)

* Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
* Calories: Approximately 250-300 per scone
* Fat: 12-15g
* Carbohydrates: 35-40g
* Protein: 4-5g
* Fiber: 2-3g

Oatmeal Currant Scones Recipe Card

**Yields:** 8-10 scones
**Prep time:** 20 minutes
**Cook time:** 15-20 minutes

**Ingredients:**

* 2 cups (250g) all-purpose flour
* 1/2 cup (50g) rolled oats (not instant)
* 1/4 cup (50g) granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (115g) cold unsalted butter, cut into small cubes
* 3/4 cup (180ml) buttermilk, cold
* 1 large egg, lightly beaten (for egg wash)
* 1/2 cup (75g) dried currants
* Optional: 1 teaspoon vanilla extract, turbinado sugar

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Make a well in the center; add buttermilk and vanilla extract (if using). Stir until just combined.
5. Fold in currants.
6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle.
7. Cut out scones with a round cutter or knife.
8. Place on baking sheet. Brush with egg wash; sprinkle with turbinado sugar (optional).
9. Bake for 15-20 minutes, or until golden brown.
10. Cool on a wire rack. Serve warm or at room temperature.

Enjoy your homemade Oatmeal Currant Scones!