23 February, 2016
Oats and currant scones
My favourite breakfast has been porridge ever since I first read about the goodness of oats. But eating porridge every morning can get boring sometimes. So I try to twist the things up every once in a while. One of my favourite recipes is the overnight Greek yoghurt oats with cocoa. But when I have time and in the mood I always make these scones.
I found a similar recipe in a fitness blog and I tweaked it up a bit to create this light, airy and buttery scone. This recipe uses rolled oats, not the quick oats. I like the texture plus rolled oats has a higher GI. And I have replaced some flour with wholemeal, for the same reason above.
Quarter cup of brown sugar is plenty and if you want reduce sugar even more. The currants actually add enough sweetness and a nice texture too. Instead of the egg, you can use two egg whites which I sometimes does. That doesn’t affect the taste but helps increase the protein content.
Depending on the temperature of the butter, and the size of the egg, you might want to adjust the amount of milk that goes in to this. So the best thing is to add a little milk at a time as you mix the dough. The final dough should not be sticky. If it is sticky, flour the surface before handling the dough.
I like to cut this in to wedges before baking and leave the pieces close to each other so that they retain shape and bakes evenly. Demerara sugar is optional, but I love the caramel taste. I don’t use a lot of it, just a teaspoon for bottom and top each.
If this is my breakfast, I eat this with a good lathering of butter. If this accompanies tea or coffee, you can serve with cream and jam. Store the leftover in an air tight container for up to two days or in the fridge for up to 5 days.
- 1 cup old fashioned rolled oats
- 1/2 cup currants
- 1 cup all-purpose flour
- 1/2 cup wholemeal flour
- 1/4 cups brown sugar
- 2 tsp. baking powder
- Pinch of salt
- 100g cold butter
- 1 egg
- 1/3 cup milk
- Few drops of vanilla
- 1 tsp. of demerara sugar (optional)
- Preheat oven to 220 °C. Line a flat baking tray with baking paper and sprinkle some demerara sugar if you like.
- Place both flours in a big bowl with baking powder and salt. Add the cold butter cut in to cubes.
- Rub in the butter using fingers. (Use a food processor instead if you like).
- Add the oats and currants followed by sugar. Mix well with the flour butter crumb.
- Make a well in the centre and add the egg and vanilla with half of the milk.
- Start mixing lightly, until everything comes together.
- Add more milk as you go.
- Bring the dough on to a floured surface and form in to a ball and then flatten it using palm until the desired thickness is achieved.
- Place the dough on the prepared baking tray.
- Brush top with a little milk to get a nice colour.
- Cut in to eight wedges but do not remove the pieces.
- Sprinkle some more demerara sugar on top and bake for about 15- 20 minutes or until risen and top is lightly browned.
- Remove from oven and let cool on a wire rack.
- Serve warm with butter or with cream and jam as traditionally would.
- Store the leftover in an air tight container for up to two days or in the fridge for up to 5 days.