More Great Recipes: Bread

OAT CURRANT SCONES


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By kc10
Member since 2006

Serves 8 scones | Prep Time | Cook Time

Ingredients

2 c. flour
1 c. uncooked old-fashioned rolled oats
1/4 c. sugar
1 Tb. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1/2 c. unsalted butter, chilled
1/3 c. heavy whipping cream
2 large eggs
1 1/2 tsp. vanilla extract
1/2 c. currants
1/2 c. chopped walnuts


Preheat oven to 425ºF.


In large bowl stir together the flour, oats. sugar, baking powder, salt and cream of tartar. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. In small bowl stir together cream, eggs and vanilla. Add cream mixture to flour mixture and stir to combine. Stir in currants and walnuts.


With lightly floured hands, pat dough into an 8" circle in center of ungreased baking sheet. With serrated knife, cut into 8 wedges. Bake for 15-17 min. 'til top is lightly browned and cake tester or toothpick inserted in center of scone comes out clean.


Remove baking sheet to wire rack and cool for 5 min. Using a spatula transfer scones to wire rack to cool. Re-cut wedges, if necessary. Serve warm or cool completely and store in airtight container.


Pairs Well With


Notes

"Classic scones that are delicious with fruit ham and stiffly whipped heavy cream."

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