Oat and currant scones
Years ago, I made scones using a recipe that called for a whole stick of butter, along with some heavy cream. I can’t eat those rich, buttery scones anymore, but this heart-healthy version is just as crave-worthy. Since they’re made with oil rather than butter, they’re they’re a bit more cake-y than traditional scones. But my taste testers did not complain. In fact, they didn’t utter a word – they were too busy wolfing these down.
Next time I make scones I want to try adding some orange zest into the batter. If you make this recipe, try that and report back, ok?
Oat and Currant Scones
1 cup old fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup organic canola oil
1/2 cup nonfat yogurt
1 egg
1 teaspoon vanilla
1/3 cup dried currants
For glaze:
2 teaspoons fresh lemon juice
2 tablespoons confectioner’s sugar
Heat the oven to 375 degrees.
Mix the dry ingredients in one bowl. Whisk the oil, yogurt, egg and vanilla in another. Combine the two, stirring briefly. Let the batter sit for 5 minutes, then fold in the currants.
Pat the dough into an 8-inch round on a baking sheet sprayed with cooking oil spray. Cut into 8 wedges with a knife, using a spatula to move each wedge away from the circle to space them apart. (This may be a little tricky, as the dough is quite wet.)
Mix the lemon juice and confectioner’s sugar and brush a small amount of glaze on the top of each scone. Bake for 18 minutes, or until the scones are lightly golden.
Makes 8 scones
These sound great! BUT, I’m a notorious yogurtophobe. Does the non-fat yogurt (which I’m guessing takes the place of cream and probably about half the butter) give the scone that sour, yogurty taste? Or is it covered by the sugar and fruit?
Sadly, this is the same reason I just don’t like smoothies.
Have no fear Ef, you taste no yogurt or sourness at all!
Sounds Delicious!!!
I made these this morning with just a little modification since I had no currants. I added cinnamon for flavor and cut the entire recipe in half (and made 6, so smaller than your scones).
As you say, the batter is very wet, particularly compared to most scone recipes. I couldn’t form scones and made them into drop-style ones. They turned out like cookies with a cakey center.
They’re quite delicious, but I think I’m going to reduce the liquids and see if I can work with a drier batter next time.
Interesting, I was able to form scones. I’ll have to try the recipe again. Maybe refrigerating the dough would help. I’ll report back!
These sound awesome! Always looking for healthier alternatives to keep my insides pretty. I’ll let you know how they go if (when!!) I make them!
How do you think it would go if I used some agave in place of some of the sugar? I love the way agave tastes and am always looking to put it in things. People say it’s a bit wet already though, so I’m not sure about it.
Yum these look awesome! I am definitely making them
This looks absolutely delicious!! The only problem is… I have been trying to find dried currents everywhere, but can’t find any!! (needless to say, the stores around where I live don’t carry much…) I’ll work around it somehow..Probably won’t be the same, but still delicious
Wow, currants should be right by the raisins. But if you can’t find them, you can just use raisins.
Just made these with chopped dates. They taste amazing, better than regular white flour/ butter scones!!!!!
Just made these with chopped dates. Yum!
I make these scones ALL the time, and my husband and I absolutely LOVE them! We can’t get enough of them! I usually add a little cinnamon as well, and I often substitute currants for dried cranberries and/or raisins, and sometimes I add sunflower seeds.
Thank you for an amazing recipe!!
Thank you! I hope I could find more updates from you about this. The recipe is very nice.