Recipe for Irish Oatmeal Scones | Almanac.com

Irish Oatmeal Scones

Photo Credit
Sam Jones/Quinn Brein
8 scones
The Inn on Primrose Hill, Belfast, Maine
Print Friendly and PDF

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.

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

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

No content available.