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Healthy Black Currant Oat Scones

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These delightful teatime treats, Black Currant Oat Scones, are healthy, easy to make, and absolutely tender, flaky, and delicious.  Perfect with your favorite jam.

A Teatime Favorite: Healthy Black Currant Oat Scones | 31Daily.com

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Make an extra batch to freeze, as they are incredibly good warmed for a few seconds in a microwave.

Black currant berries are a powerhouse fruit. Rich in antioxidants and Vitamin C.

Used for a variety of medicinal purposes, black currants are used for treating menopause and PMS symptoms. Per WebMD, the berry is also used for coughs and Alzheimer’s disease. The dried leaf is “used for arthritis, gout, joint pain (rheumatism), diarrhea, colic, hepatitis and other liver ailments,” as well as “coughs, colds, and whooping cough.”

If you can’t find dried black currants in your local market, a good source online is NorthwestWildFoods.com or Bob’s Red Mill at Amazon.com. You can also substitute plain dried currants as well.

Black Currant Oat Scones Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup (8 tablespoons) unsalted butter, cut into pats
  • 1/2 cup dried black currants
  • 3/4 cup buttermilk
  • sparkling white sugar or powdered sugar for topping, optional

How to Make Black Currant Scones

Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture.

Add the fruit, mixing until they’re evenly distributed. Stir in the buttermilk.

Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6″ in diameter.

Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar or powdered sugar, if desired, pressing it in firmly.

With a bench scraper or sharp knife, cut the round into 8 wedges. Do this by cutting straight down through the dough so you shear the edges. If you saw the dough, you tend to press the edges together, which keeps the scones from rising as they bake. Separate the scones slightly; there should be about 1″ between them at the outside edge.

Bake the scones for 20 minutes, or until they’re just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.

Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.

Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

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6 Comments

  1. Hi Stephanie,

    I just picked a bunch of fresh blackcurrants. Can I use them instead of dried?

    Thanks,
    Mel

    1. I’m a tiny bit jealous right now! Fresh black currants in my kitchen would be so fun this weekend. I have only used dried in this recipe but I can’t imagine they wouldn’t work measure for measure. Have fun!

  2. This is my all time favorite scones recipe. Recently i started adding cinnamon and mixing half cranberries for a little autumn flavor.

    1. I’m so glad you like them, Lindsay! I love the idea of adding cranberries and cinnamon — I know what I’m baking this week!!

    1. Carmen, thanks for catching that. There are no nuts in the recipe and it shouldn’t have been in the description. I must have been thinking about nuts while typing the instructions. Need another cup of tea :). Have a great day!

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