Memorial Day Recipes

Scottish Buttermilk Oat Scones

  • Print
Scottish Buttermilk Oat Scones

Rating:

(0 votes) 0 0

Dried currants are the special touch in these buttery scones.

Ingredients

  • 1 C. Steel Cut Oats
  • 1 C. buttermilk, room temp.
  • 1 tsp. sugar
  • 2 tsp. baking powder
  • 1/2 C. whole wheat flour
  • 1/2 tsp. salt
  • 1/3 C. dried currants
  • 1/4 C. unbleached flour
  • 1 tsp. baking soda
  • 4 Tbs. softened butter, cut into pieces
  • 1 Tbs. milk
  • Non-stick cooking spray for baking sheet
  • cinnamon and sugar for topping

Directions

Preheat the oven to 350 degrees. Place the oats in a pie pan and toast them for 20 minutes stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants. Reset the oven to 400 degrees and spray cooking spray on baking sheet. Using a pastry blender, cut butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk mixture until combined. Flour your hands and scoop up the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press directly onto the pan, then press into a 3/4" thick circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Sprinkle a bit of sugar and cinnamon on top. Bake for 12 to 15 minutes. Cut into wedges.

Make 8 scones. 

Review this recipe:

Signup