- Dish type
- Fruit scones
This recipe calls for currants, but I like to sometimes add a variety of dried fruits. A hearty but light scone that's perfect for tea time.
461 people made this
- 200g (7 oz) plain flour
- 170g (6 oz) porridge oats
- 4 tablespoons caster sugar
- 2 dessertspoons baking powder
- 1/2 teaspoon salt
- 75g (3 oz) dried currants
- 1 egg, beaten
- 110g (4 1/4 oz) butter, melted
- 75ml milk
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat the oven to 220 C / Gas mark 7. Lightly grease a baking tray.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the centre. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two thick circles, just nearly 2cm (3/4 in) thick. Place on the prepared baking tray. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Rather than making wedges, you can use a round pastry cutter to form round scones. Just check them after baking for 10 minutes, as they'll need less time in the oven.
Reviews & ratingsAverage global rating:(325)
Reviews in English (256)
Used different ingredients.I dropped the currents (i didnt have any) and added 75g of Sultana's, 75g of Glace Cherries, and 75g of dried Apricots. This made a very nice fruity scone.-24 Sep 2010
these were delicious especially warm from the oven. I made them into individual scones rather than one and they were perfect after about 12 minutes.I will definitely be making them again. Thank you-11 Nov 2012
I found the mixture too runny and would probably try less milk next time. Other than that they are delicious!-27 Aug 2009
Currant Oat Scones
Amidst all the sweet treats I&rsquove been baking, it&rsquos nice to have a not-too-sweet treat for a breakfast treat or for snacking. And that&rsquos just what we have with these wonderful Currant Oat Scones.
They&rsquore made quickly and easily with some fairly basic baking ingredients. They&rsquore just the kind of thing you can whip up in a flash when you&rsquore craving just a little something sweet.
These scones are a variation of a recipe I made for my cookbook. Even with all the really delicious things I put into that book, those oat scones were outstanding to me. Those scones, like these, also featured honey and oats for a subtle sweetness and a little chewiness.
Dried currants are a great addition to these oat scones. Their size and flavor work really well here. You can certainly substitute another dried fruit if you like. Cranberries would probably be my next choice, but most any dried fruit or a combination would be great.
I just love how simple these scones are to make. You can have them mixed and in the oven in short order. This recipe is a great candidate for spur of the moment baking, too, as you&rsquore likely to have everything you need to make them. And then you&rsquoll have a nice anytime treat to enjoy!
Scones are a great alternative to muffins when you want an easy sweet treat for breakfast or brunch. They mix so easily and portioning is a breeze with a large scoop. If you&rsquore looking for a no-fuss recipe for a breakfast treat, give these Currant Oat Scones a try!
What Is a Scone?
Oooooo boy. “What’s a scone?” you ask casually, not realizing that you’re asking a very loaded question. But don’t worry—you’re among friends here at TMP. Between you and me, we’re not exactly scone purists. We’re just scone lovers, and equal-opportunity scone lovers, at that. Without any sort of allegiance to any particular style of scone (American, British, Irish, etc.) we can give it to you straight: scones are basically just sweet biscuits. Beyond that, you’ll find a lot of variations recipe to recipe. In the U.K. scone recipes usually are made with less sugar and butter than our American scones. Brits tend to like their scones less-sweet so that they can load them up with jam after baking and not have them be overly sweet. Meanwhile, we Americans tend to like our scones sweeter and often studded with goodies—raisins, orange peel, currants, even chocolate chips, or in this case, the simple nutty flavor of quick oats.
Christmas Oat Scones
I also felt however, that it would work well insead of the raisins asked for in these scones. I decided it would add a really festive touch to them.
It worked perfectly in them. It is a tiny bit spicy and filled with dried vine fruits and candied peel and . . . umm . . . brandy. A bit naughty, but it cooks out.
You only need one cup of dried fruit, so I would use 3/4 cup of raisins (Golden and regular) and then measure out 1/8 cup dried currants and 1/8 cup chopped candied peel.
I think those proportions would work well. I would use 1/2 tsp cinnamon and 1/4 tsp each ground cloves and nutmeg. You could also add some grated orange zest.
These are wholesome and hearty because of the oats. I love oats in baked goods.
Do use the old fashioned oats if possible. I think quick oats would not be very suitable and you would get somewhat mixed results.
Again, the biggest challenge I had with these was photographing them. I found myself running around the house like a blue arsed fly trying to find the right spot.
I finally dug out a TV Tray from downstairs and set them up on there. I then carried the tray all over trying to find the right space.
Its not just space either. It is also finding the right time when the light is at its best. I could buy a light box, but then where would I set it up?
I don't know. Its all a matter of guess work at the moment.
I love this plate of my sisters. It is one of her Yard Sale Finds. She sells this stuff on her IG page. The pattern for this is "Check" by J & G Meaken of England.
I might ask her if I can buy them. She has two of them. I really like them and they go well with things like this.
They very much have a "country" feel to them, which I am quite fond of. I love anything rustic and countri-fied.
I used to buy Country Living magazine many years ago and really loved the primitive style of furniture and decor that they shared with their readers.
That's where I first got acquainted with Susan Branch and her artwork. She used to do an illustrated recipe in the magazine each month.
I fell in love with them. The artist in me thought they were just precious. I had a huge collection of the magazine at one time, but they all got destroyed in a move.
- 1 2/3 cups all-purpose flour, plus more for rolling
- 1 1/3 cups old-fashioned rolled oats, plus more for topping
- 1/4 cup plus 2 tablespoons light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
- 2/3 cup cold buttermilk, plus more for brushing
- Raw turbinado sugar, for sprinkling
Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
Great basic recipe. I've made the recipe 4 times now, and each time the scones are gobbled up. I substitute whole wheat flour, 1/2 cup of sugar, add dried currants or blueberries, and chopped pecans or walnuts. The recipe turns out perfect each time.
Beautiful easy, fast, and tasty hearty scones.
These are terrific! I needed a quick appetizer for a Kirkfest dinner at church and made Scottish Oat Scones. I used oat bran in place of old-fashioned oats and they were great. Also made them tsp size. Perfect! Christian church goers were stuffing their pockets with these bite size morsels!
I like this recipe, but the original was a bit too crumbly for my taste. I changed it around a bit, and I love my new version! http://thewiseserpent.blogspot.com/2013/09/blueberry-brown-sugar-oat-scones.html
I added 1/2 cup fresh black berries. fresh orange and half milk half orange juice. and dash of cinnamon to this recipe. next time I will be trying to see if using oat flour instead of the white all purpose flour works better to make it not as dense and smoother.
These taste great, but I didn't read earlier reviews before starting, and I should have. The batter was very wet, so much so that the scones didn't really hold together on the way into the oven, or coming out, either. They're basically just a yummy pile of crumbs on our plates right now. It's possible that we were a little short on the flour, too. My 3-year-old was measuring, and I tried to supervise, but . Anyhow, I will definitely use this recipe again as a jumping-off point, skipping the cream of tartar and going to 1/2 cup butter or veg. oil.
I use only 1/2 cup of butter and add about a handful of chopped dried apricots, a handful of dried cherries and any other fruit on hand. I usually mix the dried fruit into the dry ingredients before mixing in the wet ingredients. Yum.
This recipe can be easily altered as the others have stated - I made it using Almond milk, wheat flour, and blueberries instead of currants. Added cinnamon as well. Copied the Oatmeal scones recipe and sprinkeled brown sugar and oats on top. delicious! Stick with less butter as others have said - 1/2 cup works great.
Great base recipe. I turned them into maple oat scones. I omitted the raisins and cream of tartar. I added scant 1/4 cup maple syrup to the batter and 1/2 cup chopped walnuts. These were exceptional. Crisp and dense like a scone should be but with the melted butter it made them somewhat moist on the inside. I also made the maple glaze from the Maple Walnut Pound Cake recipe on this site with a bit more powdered sugar and drizzled it over the top. Delicious!
I love this recipe with the following substitutions to make it healthier and easier: whole wheat flour (doesn't have to be pastry flour), no cream of tartar, 1/2 cup canola oil instead of the butter (as per someone else's suggestion), and dried cranberries instead of raisins. Instead of rolling out the dough and cutting it, I just grab about a half cup of dough and fashion it into a scone shape then bake instructed. This makes a very easy, yummy and satisfying breakfast scone. Also, I always double the recipe because they go so fast!
Delicious and versatile gets rave reviews every time. First time I made these I misread the recipe and used only 1/3 cup butter. they came out prefect! Sometimes I'll use up to a 1/2 cup of butter, but never more than that and they always come out tender and buttery. I cant imagine using the full 2/3 cup butter the recipe calls for. Adapted into Cranberry Almond scones by adding 1/2 coarsely chopped died cranberries and 1/3 cup coarsely chopped slivered almonds - yummy! Another favorite: add 1 ½ tsp cinnamon and one finely chopped apple for a super moist Apple Cinnamon Oatmeal scone. This ones a keeper!
I made these last minute when I realized I didn't have any buttermilk on hand for the Julia Child recipe I usually make. These didn't begin to compare. understandably. They are a bit healthier, but my boys and husband didn't like them very much and the leftovers are languishing on the counter days later. Wouldn't make again.
Easiest. Scone Recipe. Ever. Love using melted butter instead of fussing with cutting in. Have also adapted into a vanilla scone recipe - vanilla sugar, scrapings from a vanilla bean and topped with a vanilla glaze. Big hit. These are delicious.
I made with pinhead oatmeal and dried cherries instead of raisins, as my daughter hates raisins with a passion. Otherwise, made as written and thought they were spectacular! Am definitely going to make again.
This is THE OATMEAL SCONE recipe for oatmeal and scone lovers. I make one change: instead of 2/3 cup butter, I use 4 Tbl. melted butter, plus 2-3 Tbl. applesauce. Ultra simple and quick to make - the perfect breakfast pastry!
These came out with mixed results with some scones having a very metallic or bitter taste. Is the cream of tartar? Not sure, but I'm surprised based off all of the positive reviews. I've baked many times before and not had such a weird result. I might try again without the cream of tartar as one person suggested.
Scones have become a weekly food for us because of this adaptable recipe. The first time we made it the eggs were swapped for a banana and the milk for silk soy milk and the raisins were left out - the only complaint from my picky eater was that the whole oats from the oatmeal were too chewy. the next time the oatmeal was ground first and I increased the sugar by 1/4 cup, added vanilla and cinnamon. They got it two thumbs up. So that along with the ease of individually freezing these has made them a daily lunch box addition. Now I'm wondering what would happen if I traded the soy milk for carrot juice.
This has become my standard scone recipe I always have the ingredients on hand and the recipe is easy to memorize after a few batches. I usually increase the sugar to 1/2 to 3/4 cup, decrease the butter to 1 stick, and omit the raisins and cream of tartar. As others have noted, the dough is generally very sticky, but I find that adding extra flour makes the finished product too dry, so I just flour up my hands and the countertop well. Also, be sure to combine the milk with the butter before adding the eggs I was in a hurry one day and partially cooked the eggs.
I used 1/2 c. sugar. grated frozen butter (whole stick) into dry, add dried cranberries (instead of raisins) and 1/2 c. diced apples and chilled for 30 minutes before mixing with wet ingredients. Added 1/4 c. apple juice concentrate to wet ingredients. These are really a good base scone to do alot with. baking time I took out about 2 minutes early.
These were really good and I got a thumbs up from my "tasting panel" of three teenagers. The recipe is very versatile. I omitted the raisins and added butterscotch chips, I used "raw" sugar instead of regular sugar and replaced the regular oatmeal with a 5 grain oatmeal. Excellent.
Turned out great! I undercooked them by about 2 minutes. The flavor was light but just enough. I did top them with a sugar dusting, just for some flair. Will definitely make again!
Outstanding! I used fresh-milled hard winter wheat berries for the flour and about a cup of fresh blueberries. I found the pastry very wet so I added more flour and oats until it resembled the consistency that seemed right to me and I placed about 8 large dollops on cookie sheet instead of cutting them. I don't know if it's the butter, the fresh flour, or the blueberries but these may well be the best I've ever made. I will make again the same way and add lemon zest next time. Oh, I also substituted a Tbsp of fresh lemon juice for the cream of tartar.
I was so impressed with these scones! I omitted the raisins and reduced the sugar because I wanted something that could be dunked in soup, and these certainly delivered. Not too sweet but very moist and filling, with great oaty flavour.
I made these as per recipe except I added 1/4 cup additional sugar (I like a sweeter scone), and used dried tart cherries and broken off pieces of a Ghiradelli bittersweet chocolate baking bar. Even with the extra sugar, these tasted to me like not quite sweet enough oatmeal cookies. I ended up wishing that I had either made a batch of oatmeal cookies or the scones I usually make that do not have oatmeal in them. However, these were still tasty, and I did feel somewhat more virtuous eating them than I would have without the oatmeal.
I've made these about a dozen times since recently discovering this recipe and each batch is gone before the baking is completed! I usually substitute dried cranberries with toasted pecans or chocolate chips rather than raisins but they're good with just about anything added. (I've made them so often I even had to replenish my cream of tartar!). Be careful to leave enough room while baking as they spread and puff up. They can be cut into smaller pieces than called for and still turn out beautifully. Enjoy.
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!
Here's a basic scone recipe just waiting for you to add your own personal touches. With a cup of whole wheat flour (which, trust us, you'll never notice), they add a touch of fiber to your breakfast, along with great flavor.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) King Arthur White Whole Wheat Flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 to 8 tablespoons (28g to 113g) butter (to taste the more, the richer)
- 1 teaspoon to 4 tablespoons (up to 50g) sugar, to taste
- 1 cup (227g) buttermilk, or a combination of plain yogurt and milk or liquid whey , for sprinkling on top, optional
Preheat your oven to 500°F. Lightly grease a baking sheet, or line it with parchment.
In a large mixing bowl, blend the dry ingredients together thoroughly.
With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly. If you're adding any "extras" (see tips below), toss them in, stirring to distribute.
Take about 20 seconds to stir in the liquid. The dough will be rough and shaggy but that's the way it should look.
Turn it out onto a well-floured board. Flour your hands and the surface of the dough well. Knead it very gently about 10 times, just enough to bring it together. It is not supposed to be smooth and springy like bread dough. Sprinkle on more flour as you need it to keep the dough from sticking.
Cut the dough in half, and press or roll each piece gently with a well floured rolling pin into a circle about 6" x 1/2". You can tidy up the edges with the palms of your hands if you want, but do it gently. Half the charm of scones is their "shagginess."
Cut each circle into 6 wedge-shaped pieces with the edge of a bench or bowl scraper (or spatula), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.
Transfer each piece gently to the prepared baking sheet, leaving a half inch or so between them. Put them in the oven, reduce the temperature to 450°F, and bake for about 13 to 15 minutes, until they're a light golden brown.
Remove the scones from the oven, and serve hot, warm, or at room temperature. Wrap any leftovers airtight, and store several days at room temperature freeze for longer storage.
Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too!
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons (113g) butter, cold
- 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, Jammy Bits*, or a combination, optional
- 2 large eggs
- 2 teaspoons vanilla extract, or the flavoring of your choice
- 1/2 cup to 2/3 cup to 113 (152g) half-and-half or milk
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is unevenly crumbly it's OK for some larger chunks of butter to remain unincorporated.
Stir in the fruit, chips, and/or nuts, if you're using them.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
Line a baking sheet with parchment if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins) or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon-sugar.
Carefully pull the wedges away from the center to separate them just a bit there should be about 1/2" space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.
Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through the edge shouldn't look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.
When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
Tips from our Bakers
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Whole Grain Scones.
Why the range in milk? Flour is like a sponge it absorbs liquid during humid weather, and dries out in dry weather. In summer or when it's hot and humid, use the lesser amount of milk in this recipe during winter, or when it's very dry, use the greater amount. Either way, start with the smaller amount, and drizzle it in until the dough is the correct consistency.
Want to use a different combination of add-ins or even make savory scones? Learn to bake customized scones based on the flavors you're craving.
Looking for a different kind of add-in? Try Jammy Bits, sweet, soft little morsels of fruit purée.
Recipe: Oaty Scones
What can be more English than freshly baked scones with jam and clotted cream?
It can be a hotly debated matter, whether you spread the cream first and top with jam, or the other way round. The Devonshire way is to put the jam on top of the cream, and the Cornish is to butter, jam, then cream. I tend towards the Cornish way, but usually omit the butter. After there is a fine line between greed and sheer gluttony surely?
With some measure of self restraint I adorned my scones with butter and homemade damson jelly.
To make a healthier scone I left out the sugar and added an equal volume of oats in its place. Oats are pretty good for you, they contain soluble fibre in the form of beta-glucans which can help to lower cholesterol and blood pressure, decrease the GI of the oats, so they fill you up for longer, and keeps everything moving through your gut. The Fuss Free kitchen gets through a fair quantity of oats in porridge, cereal and when I remember, I add a handful when baking. I also use them to thicken smoothies and use oat groats to make soy & oat milk.
With my blog comes a deluge of e-mails and samples, and one of the latest arrivals were some boxes of Mornflake Oats. Mornflake should know a fair bit about oats, they have been milling in South Cheshire since 1675, making them the longest established miller in the UK. Nearly 340 years, and 15 generations later, the company is still independent and is run by the descendants of the first miller, William Lea. That is some impressive milling heritage.
Mornflake are also doing their bit for the planet, and have some top notch sustainable credentials. Organic for more than 40 years the company has also built a modern wind turbine which powers their mill stones in Scotland and also provides electricity for up to 4,300 homes. With this they are well on their way to becoming a carbon neutral business. Hurrah – I love finding out about companies like this!
The Mornflake range also includes quick oats, cereal, granola & muesli, as well as oat bran, oatmeal and some rather attractive homewares.
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