Description
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.
Ingredients
- ¼ cup orange juice
- ¼ cup water
- 1 cup dried currants
- 2 cups rolled oats
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons white sugar
- 1 cup unsalted butter, cubed
- 1.3 cups cold milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- 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.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Servings: 16