About this recipe:The classic combination of oat and raisin, is brought to life in these hearty scones. If you want more of a wheaty scone, use wholemeal flour instead of plain. Serve on their own or with butter and jam.
Makes: 16 scones
4 tablespoons orange juice
4 tablespoons water
160g porridge oats
375g plain flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
3 tablespoons caster sugar
225g unsalted butter, cubed
310ml cold milk
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat the oven to 190 C / Gas 5.
Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
In a food processor, grind the oats with the flour, salt, baking powder, bicarbonate of soda and sugar. Add the butter. Pulse until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to come together.
Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 2.5cm thick. Cut the dough into 16 squares or triangles.
Bake the scones on an ungreased baking tray for 15 minutes or until they are lightly browned on the edges.
Once the dough is formed, try to handle it as little as possible. This will give you a moist and fluffy scone.