- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 6 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons chilled unsalted butter - (1 1/2 sticks) cut into pieces
- 1 large egg beaten to blend
- 1/2 cup buttermilk
- 1/3 cup dried currants
- 1 large egg yolk beaten to blend
- Additional sugar
Preheat oven to 400 degrees. Flour large baking sheet.
Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface.
Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar.
Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
This recipe yields about 30 scones.