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.
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 oatmeal 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.