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Buttermilk Oat Dried Currant Scones

May 5, 2017
by Kuenzi Wiswall
Prep time:
Cook time:
Total time:
Serves: 12-18 scones
  • 3 c. flour
  • ½ c. sugar or maple sugar
  • 1 c. (2 sticks) butter, cold
  • 1 rounded t. baking powder
  • 1 t. baking soda
  • 1 dash salt
  • 2 c. rolled oats
  • ⅔ c. dried currants, raisins, or any dried or fresh fruit
  • ¾ c. buttermilk (might need to add a little more)
  1. Cut together until crumbly the flour, sugar, butter, baking powder, baking soda, and salt.
  2. Mix in the oats and raisins.
  3. Mix in the buttermilk, adding more buttermilk if necessary to form a stiff and not too wet dough.
  4. Divide the dough into three portions and pat each portion into a circle on a floured board. Cut each circle into 4 or 6 wedges and place all the wedges on a cookie sheet.
  5. Bake in a 375 degree oven for 20-25 minutes, until golden.