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Preheat the 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. Turn out onto a lightly floured surface. 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.