Tender, orange-scented oatmeal scones laced with currants.
1/4 cup orange juice or Grand Marnier
1/4 cup water
1 cup currants
2 cups rolled (old-fashioned) oats
3 cups unbleached all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cold unsalted butter, cut into 16 pieces
1 1/3 cups cold milk
- Preheat the oven to 375°F (190°C).
- Heat orange juice and water in a small pan. Add currants and simmer for 1 minute. Set aside to cool.
- In a food processor, grind oats with flour, sugar, baking powder, baking soda and salt. Add butter and run the machine in short spurts until it has the consistency of sand. Transfer to a large bowl. Add milk and currants with their liquid. Stir until mixture comes together.
- Form dough into a ball with your hands, adding additional milk if necessary. Press or roll out the ball of dough until it is 1-inch thick. Cut dough into 16 squares or triangles and bake on an ungreased baking sheet for 15 minutes or until lightly browned on the edges.
Makes 16 scones.