Scottish Oat and Currant Scones

    30 minutes

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

    307 people made this

    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 (256)


    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)