Oatmeal-Currant Scones Recipe - Allrecipes.com
Oatmeal-Currant Scones Recipe

Oatmeal-Currant Scones

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 scones Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2004

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 next time I will use more and reduce the water. The mixture came together rather easily and I felt a bit less guilt knowing I used milk rather than cream as in most scone recipes. A definite keeper!

Most Helpful Critical Review
Dec 28, 2010

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 was pretty tasteless. I gave it two stars instead of only one because my allergy-ridden son enjoyed them, but he rarely is able to eat desserts, so he doesn't know what a scone is supposed to taste like.

Jan 31, 2008

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 and orange juice out of the recipe, and add what I want (and maybe a bit more sugar if necessary) and everything turns out great. The consistency of the dough ball isn't always the same, but the scones always turn out great. Oh, and I never grind the oats, and it seems to be just as well. Thank you, jessica!

Aug 29, 2003

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

Apr 07, 2009

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!

Jun 09, 2009

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 added a little less milk than called for and the resulting dough was easy enough to work with. I used 1/2 sweetened, dried cranberries and 1/2 chopped dried apricots instead of currents and used a wonderful whole cane sugar instead of white sugar. I also added a capful of orange extract and I used salted butter because it was what I had on hand and besides I like the flavor of a little salt in my baked goods. I cut them in slightly smaller scones and baked them for 15 minutes. I tend to like my scones on the less sweet side and I liked these, but they probably would have still been fine with another tablespoon of sugar. They were a tad dry, but maybe wouldn't have been if I'd used all the milk called for. Overall, a good recipe that I will use again.

Apr 20, 2008

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 shapes and baked it...turned out delicious :)

Feb 22, 2003

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


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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