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Irish Oatmeal Scones

Irish Oatmeal Scones
10 votes, 3.90 avg. rating (78% score)
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Yield: 8 scones

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  • 1/2 cup currants
  • water to cover
  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 stick butter
  • 1 cup oatmeal
  • 1/3 cup buttermilk
  • melted butter and coarse-grained sugar


Preheat oven to 375 degrees F. Combine currants and water in Pyrex measuring cup. Microwave to boiling point, cover, and let stand.

Combine first 5 dry ingredients in large mixing bowl or Cuisinart bowl. Cut in butter with pastry knife, or pulse in Cuisinart until it resembles coarse meal. Drain currants, then add to mixture with oatmeal. Stir in buttermilk until dough is barely moistened.

Turn dough onto floured board and knead 6 to 8 times. Roll or pat into a circle, place on ungreased baking sheet, and score into 8 wedges. Brush the top with melted butter and sprinkle with coarse-grained sugar. Bake for about 15 minutes.

This recipe can be doubled and divided into 3 circles with 6 wedges each. Doubled it yields about 30 two-inch round scones.
Updated Sunday, April 21st, 2002

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4 Responses to Irish Oatmeal Scones

  1. Anonymous March 18, 2004 at 12:10 pm #

    Very nice, light and moist. Thanks!

  2. Anonymous March 18, 2004 at 4:24 pm #

    Quick and easy to make. Very tasty. I added cinnamon and liked that very much.

  3. Anonymous March 20, 2005 at 11:06 am #

    This is a great recipe and wonderful for sharing with friends who enjoy a scone with their coffee.

  4. Anonymous March 15, 2006 at 12:22 pm #

    Very good, even though I’m partial to a recipe I have for cream scones. Scones would be served with tea for afternoon foursies. Coffee?!

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