Oatmeal Scones with Currants

Oatmeal Scones with Currants

oatmeal scones


1 1/2 cups whole wheat flour
2 cups rolled oats
1/4 cup dark brown sugar
4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2- 2/3 cup dried currants

1 stick of butter

1 egg, well beaten
1 tsp vanilla
1 tbs maple syrup
1/2 cup milk


1. Preheat oven to 425. Prepare a baking sheet. I like to line mine with parchment paper for non-stick and easy clean up.

2. Put all dry ingredients minus oats in the food processor and pulse about 20 times until well mixed.

3. Add oats and cubes of cold butter. Pulse another ten times or so until the butter is in small chunks, no bigger than a pea. (If you want your oats whole, I suppose you could add them to the mixing bowl instead of pulsing them with the butter.)

4. Blend wet ingredients in a mixing bowl.

5. Add dry ingredients to mixing bowl and add currants. Fold into wet ingredients until just mixed and nothing looks dry anymore. If it looks too dry, add a bit more milk.

6. Drop onto baking sheet in rough blobs. Sprinkle with sugar (optional, I skipped it for this batch). Bake for 15 minutes or so, until golden brown.

7. Eat warm from the oven.

This was adapted from a recipe that I found online that I’m not going to bother to link to because they melted the butter. Anyway I’ve changed the ingredient list and the directions so substantially, that it’s definitely my own recipe.

You could make these with any dried fruit. Or fresh blueberries for that matter. These would be awesome blueberry scones, but my kids won’t eat baked good with blueberries in them. (Though they all eat bowls full of frozen blueberries almost daily.)

I do think of this as a “get more fiber into Anthony” recipe. Along with daily fruit smoothies, I’m also trying more oatmeal and baked good with fruit and really hoping food alone will cure the stoppage problems.

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