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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