Ingredients Jump to Instructions ↓

  1. 3 cups whole wheat pastry flour

  2. 1/2 cup turbinado sugar

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1 cup (2 sticks) cold butter, cut into small pieces

  6. 2 cups rolled oats

  7. zest of 1 orange

  8. 1 cup buttermilk

  9. 1/4 cup coarse turbinado or Demerara sugar, for sprinkling

  10. 2/3 cup dried currants

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.

  2. Combine the flour, 1/2 cup of turbinado sugar, baking powder, and baking soda in the bowl of a food processor. Add the butter and pulse 15-20 times or until it looks like sandy pearls. (If you are working by hand, cut the butter into the flour mixture using a pastry cutter.) Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and currants until just moistened.

  3. Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. After bringing the dough together, gently pat it into an 8-inch round. Cut into triangle shapes (see photo) and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar. Bake for 12 to 15 minute or until the bottoms are deeply golden.

  4. Makes 8 extra-large scones, or 12 to 16 larger ones.

  5. This recipe was adapted from My Nepenthe by Romney Steele. Published by Andrews McMeel Publishing, November 2009.


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