Oatmeal-Currant Scones

Oatmeal-Currant Scones

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"These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam."
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servings 272 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  5. Form the dough into a large ball with your hands, adding a bit of 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.
  6. Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.


  1. 19 Ratings

Most helpful positive review

I made these around the Holiday's and they were a big hit. My Husband ate them up before I could get my hands on a second one. I substituted the OJ for orange liquer since I had it on hand and...

Most helpful critical review

These were super dry and boring. I used chocolate chips instead of the OJ/water/currant combination because another reviewer said she just switched out that ingredient easily, but the end result...

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Least positive

I made these around the Holiday's and they were a big hit. My Husband ate them up before I could get my hands on a second one. I substituted the OJ for orange liquer since I had it on hand and...

This is an excellent recipe. I have used it many times, with many substitutes. Whenever I make it with substitutes (cranberry walnut, choc. chips, cinnamon raisin, etc.) I leave the currants a...

for those who cannot eat wheat, I alternated with some flax seed and rice flour and they still turned out well.

I used whole wheat flour instead of the white flour, and honey in place of the sugar. These are light and tasty! I also added some cinnamon, which meant that they smelled good, too!

I made these for the first time the morning of a church bake sale. The scones were a hit and all of them sold. Being mindful of other reviewers' comments about the stickiness of the dough, I a...

I has never baked scones before and started with this recipe..everyone in my family loved it. I did not get it into a good dough consistency but I just took the sticky mixture, made random shape...

These were good. Not too sweet, a great snack anytime!

These were very delicious. I thought they were tender and I loved the pre-plumped fruit! I halved the recipe and used small cookie cutters. I also made the liqueur substitution. I didn't have cu...

Added 2tsp. orange zest and substituted 1c. of the flour with white wheat flour. The scones were a little bit dry, but were nice and flaky and quite delicious with a bit of jam.

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