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Recipe for Irish Oatmeal Scones | Almanac.com

Irish Oatmeal Scones

Photo Credit
Sam Jones/Quinn Brein
Yield
8 scones
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Occasions
St. Patricks Day
Credit
The Inn on Primrose Hill, Belfast, Maine
Sources
Yankee's B&B and Inn Directory

Irish Oatmeal Scones
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We’ve got the perfect accompaniment for your St. Patrick’s Day dinner. These Irish Oatmeal Scones are a delicious treat with a simple and subtle flavor. While these hearty scones taste great fresh out of the oven, they are even better cooled to room temperature and spread with jam.

Ingredients
1/2 cup currants
water to cover
1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon baking soda
1 stick butter
1 cup old fashion oats
1/3 cup buttermilk
melted butter
coarse-grained sugar, optional
Instructions

Preheat oven to 375 degrees F. Combine currants and water in Pyrex measuring cup. Microwave to boiling point, cover, and let stand.

Combine flour, baking powder, salt, sugar, and baking soda in large mixing bowl or Cuisinart bowl. Cut in butter with pastry knife, or pulse in food processor until it resembles coarse meal. Drain currants, then add currants and oats to mixture. Stir in buttermilk until dough is barely moistened.

Turn dough onto floured board and knead 6 to 8 times. Roll or pat into a circle, place on ungreased baking sheet, and score into 8 wedges. Brush the top with melted butter and sprinkle with coarse-grained sugar (if using). Bake for about 15 minutes.

This recipe can be doubled and divided into 3 circles with 6 wedges each. Doubled it yields about 30 two-inch round scones.

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Comments

Barbara A Scaife (not verified)

1 year 2 months ago

Hello.
I made this recipe, still have some left, believe it or not. They are yummy. However, I read the recipe to mean 'drain the water from the currants, and add currants'. That would mean that the only liquid used in the making of the scones would be the 1/3 c. buttermilk. I had to add another 1/3 to 1/2 c buttermilk to moisten the dry ingredients enough so that it could be handled easily. Also, as a diabetic, I add no sugar to much of my baking. In this case, the currants added enough sweetness for my taste. Thanks for the great recipes. They always peak my interest!!

Tami Leak (not verified)

1 year 2 months ago

What's the best way to prepare the currants if you lack a microwave? Thanks.

Hi, Tami. You could boil water on the stove and then add to the currants. Using the microwave here just makes things a bit speedier.

Debbie (not verified)

1 year 2 months ago

Can you use raisins or dried cranberries?