Now that we are days into December, it is time to think about holiday food! I am sharing a favorite of ours…Oat & Currant Scones. We make these most every Christmas morning. I will often pre make the batter so all I have to do that morning is bake them off.
In my younger days I worked at a lovely little café in Santa Monica, California, and people would line up to buy a variation of these scones. We would sell out of them every day.
My family loves these scones especially because they are not too sweet. The oats, currants and walnuts give them a great flavor and texture. We eat them plain out of the oven, but you could serve them with butter and jam.
The batter is a bit moist and not conducive to rolling out like most scone recipes. I use an ice cream scoop, and they bake up in a nicely rounded shape.
I brush on some egg wash before baking so they come out of the oven golden brown.
Give these scones a try over the holidays. They are easy to make and there is nothing like something freshly baked on Christmas morning with steaming hot coffee or tea.
Oat & Currant Scones
This recipe makes about 15 scones, depending how large you scoop the batter. Feel free to double the recipe if you need more!
- 2 cups flour
- 1 cup oats
- 1/2 cup currants
- 1/2 cup walnut pieces
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp cream of tartar
- 4 oz butter, unsalted
- 2 eggs
- 2/3 cup cream
- 1 tsp vanilla extract
Preheat oven to 350 degrees F.
Combine all dry ingredients together in a standing mixer.
Cut in butter.
Whisk cream and eggs together and add to mixture. Add vanilla and mix until well combined.
Scoop out batter with an ice cream scoop onto a sprayed or parchment lined baking sheet.
Make an egg wash by whisking 1 egg and about a tablespoon of cream or milk. Brush on top.
Bake scones until golden brown, approximately 25 minutes.
Cool slightly and serve.