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Oat and Fruit Scones
This recipe calls for currants, but I like to sometimes add a variety of dried fruits. A hearty but light scone that's perfect for tea time.
Ingredients
Serves: 16
- 200g (7 oz) plain flour
- 170g (6 oz) porridge oats
- 4 tablespoons caster sugar
- 2 dessertspoons baking powder
- 1/2 teaspoon salt
- 75g (3 oz) dried currants
- 1 egg, beaten
- 110g (4 1/4 oz) butter, melted
- 75ml milk
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 220 C / Gas mark 7. Lightly grease a baking tray.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the centre. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two thick circles, just nearly 2cm (3/4 in) thick. Place on the prepared baking tray. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Tip:
Rather than making wedges, you can use a round pastry cutter to form round scones. Just check them after baking for 10 minutes, as they'll need less time in the oven.
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Reviews & ratings
Average global rating:
(325)
Reviews in English (256)
Used different ingredients. I dropped the currents (i didnt have any) and added 75g of Sultana's, 75g of Glace Cherries, and 75g of dried Apricots. This made a very nice fruity scone. - 24 Sep 2010
these were delicious especially warm from the oven. I made them into individual scones rather than one and they were perfect after about 12 minutes. I will definitely be making them again. Thank you - 11 Nov 2012
I found the mixture too runny and would probably try less milk next time. Other than that they are delicious! - 27 Aug 2009