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Currant Scones
- 1 1/2 cup all-purpose flour, plus more for dusting work surface
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 2 tablespoons firmly packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup dried currants
- 1 egg
- 1/3 cup milk
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, oats, baking powder, salt, cinnamon, 1/4 cup of the granulated sugar and brown sugar and mix on low speed for 1 minute.
Add butter and mix on low speed for 1 minute more, or until smooth and fully combined.
Stir in currants.
In a small bowl, whisk together egg and milk.
Add to flour mixture and mix on low speed just until dough comes together.
Dust hands with flour and knead dough a few times until ingredients are well incorporated.
Pat dough into an 8-inch circle about 1/2 inch thick and sprinkle with remaining 1 tablespoon granulated sugar.
Cut into 8 wedges and place on the prepared baking sheet.
Bake until scones are golden brown and a toothpick inserted into center comes out clean, 12 to 15 minutes.
Allow scones to cool scones for 5 minutes before serving.
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- 1 1/2 cup all-purpose flour, plus more for dusting work surface
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 2 tablespoons firmly packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup dried currants
- 1 egg
- 1/3 cup milk