Oatmeal Currant Scones
Oatmeal Currant Scones is a vegetarian morn meal. One serving contains 242 calories, 4g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up baking powder, flour, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times.
Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary.
Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
Brush tops of scones with buttermilk and sprinkle lightly with sugar.
Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
Serve warm or at room temperature.
• Scones can be made 2 hours ahead, cooled, and kept at room temperature.