Scottish Oat and Currant Scones

    Scottish Oat and Currant Scones


    300 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 (2)


    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

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