Ingredients
16
16 servings
- •0.25 cup orange juice
- •0.25 cup water
- •1 cup dried currants
- •2 cups rolled oats
- •3 cups all-purpose flour
- •1 teaspoon salt
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •3 tablespoons white sugar
- •1 cup unsalted butter, cubed
- •1.2999999523163 cups cold milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
- In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk and orange mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding more milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Nutritional Facts
Per 16 servings
- Calories: 272
- Carbohydrate: 35g
- Fat: 13g
- Fiber: 2g
- Protein: 5g
- Sugar: 10g
Related Recipes
Berry Oatmeal Scones
Scottish Oat Scones
Blueberry Oatmeal Scones
Pumpkin Oatmeal Scones
Buttermilk Oatmeal Scones
Currant Scones
Whole Wheat Scones with Oatmeal and Blueberries
Berry Baked Oatmeal
Orange Oatmeal Muffins
Oatmeal Strawberry Bread
Berry Oatmeal Muffins
