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Irish Oatmeal Scones

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
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

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<a title="View user profile." href="/author/editors">The Editors</a> Wed, 03/20/2019 - 14:28

You could certainly make that substitution, AJ. Great idea!

 <span>Emily Gerhard</span> Sun, 03/17/2019 - 20:59
they are very good even without the currants, which i absently left i the microwave, maybe cause my device blanks out after maybe 2 mins? and i had scrolled down, so when it came back on...times when confidence is a snag.
<span>Lmy</span> Wed, 04/04/2012 - 03:14
This scone was very good. It was soft on the inside and crunchy on the outside. I added cinnamon and brushed buttermilk instead of butter.
<span>Mary Howd</span> Sun, 03/12/2017 - 14:15
I was wondering which oats to use - steel cut Irish oats or rolled oats? Are they cooked first or do they go in dry? Thanks!
<span>Debbie C</span> Fri, 03/15/2019 - 07:50
Use regular rolled oats and add them dry.