Black Currant Oatmeal Scones

You can make these scones with just about any kind of dried or frozen fruit — dried cranberries, chopped dates, chopped dried apricots, raisins, frozen tart cherries, raspberries, blueberries…
By / Photography By Leslie Friesen | February 01, 2016

Ingredients

  • 1½ cups unbleached flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups old-fashioned rolled oats
  • 1 cup frozen black currants
  • 8 tablespoons (1 stick) butter
  • ½ cup plain yogurt
  • 1 large egg
  • ¼ cup agave nectar (3 tablespoons if using a sweeter fruit)

Preparation

• Preheat oven to 375°.

• Whisk together flour, baking powder, baking soda and salt. Stir in oats and fruit.

• Melt butter in microwave in a bowl or large glass measuring cup. Stir in yogurt and agave. to cool down melted butter. Add egg and whisk wet ingredients until blended.

• Pour over dry ingredients and mix with wooden spoon until just moistened. It will be sticky. Place half the batter on a lightly floured surface; sprinkle additional flour on top. Pat into a circle about 8-inches in diameter and 3/4-inch thick. Cut into 8 wedges. Transfer wedges to lightly greased cookie sheet. Repeat with remaining batter.

• Bake for 10–12 minutes until golden brown.

• Eat plain or with butter; or for a special treat, butter and a dollop of homemade rhubarb sauce.

About this recipe

Spring is coming. Days get longer. Unpredictable weather is “predictable.” When the weather is gray and damp, a homemade scone fresh out of the oven provides a quiet pleasure at the end of the day.

Ingredients

  • 1½ cups unbleached flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups old-fashioned rolled oats
  • 1 cup frozen black currants
  • 8 tablespoons (1 stick) butter
  • ½ cup plain yogurt
  • 1 large egg
  • ¼ cup agave nectar (3 tablespoons if using a sweeter fruit)
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