Scottish Oat and Currant Scones

    Recipe Picture:Scottish Oat and Currant Scones

    Scottish Oat and Currant Scones


    301 people made this

    Classic Scottish scones made with oats and currants. They are simply delicious and you won't have any leftovers, I guarantee it!

    Serves: 16 

    • 1 1/2 cups plain flour
    • 2 cups rolled oats
    • 1/4 cup white sugar
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup dried currants
    • 1 egg, beaten
    • 125g butter, melted
    • 1/3 cup milk

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 220 degrees C. Lightly grease a baking tray.
    2. In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants, then make a well in the centre. In a small bowl, beat egg until frothy and stir in butter and milk.
    3. Pour egg mixture into flour mixture, and mix to create a soft dough. Divide dough in half and roll into two rounds 1cm thick. Place rounds on baking tray, scoring each into 8 wedges.
    4. Bake for 15 minutes, until risen and browned. Split wedges, and serve warm.
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    Reviews in English (248)


    Quick, tasty and easy enough for the little ones to get involved. I made 16 individual ones. I used a 50/50 mix of white sugar and brown, and added more sultanas, just cause that's what I had. Nice afternoon tea served warm with butter and jam.  -  30 Jun 2014


    Definately yum I substituted the currants with sultanas, white sugar for brown, and added a little cinnamon. Really quick and easy to make.  -  30 Jul 2012


    First of all I double this recipe as I eat a few at a time. 2nd of all I have really played around with this recipe and I just took a batch out of the oven! This so far is my favorite. Now just understand I work out a lot and try to eat as nutritionally healthy as I can. This is my tweaked recipe; I used whole wheat flour instead of white flour, I use lt. brown sugar instead of white sugar, I use 3 tbl. butter instead of a 1/2 cup and replace the rest with applesauce. I add maybe a little more applesauce because I like the moistness it offers, and lastly I don't use currants I use frozen blueberries cuz I love em!They make the scones a litte funny in color but I don't mind. I have used rice flour ick, soy flour and white together, was ok, but these wheat ones are the best! I also shoot a shot of honey in just because I like it. I have used craisins, dried nectarines, all sorts of dried fruit but I still like the frozen blueberries the best. I am sure these scones are great as is, I just try to change recipes around for my liking sometimes. This one was fun and I thank Carol for first submitting it! Jodie  -  02 Apr 2004  (Review from Allrecipes USA and Canada)

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