This recipe was created by former Oliveto Pastry Chef Jenny Raven and it remains a very popular scone in Oliveto’s cafe. For the cafe it’s made with our Hard White Winter Wheat flour. Here we made it with our Hard Red Winter Wheat Flour — we love the nutty flavor it gives the scone while the butter and buttermilk keep the texture light. This recipe will make 15 scones – that should be enough to get you out of bed in the morning!
100% Whole Grain Oat and Currant Scones
Makes 15 scones.
From Pastry Chef Jenny Raven.
- 1 lb Community Grains Hard Red Winter Wheat Flour
- 3/4 cup of granulated sugar
- 1 Tbsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 lb rolled oats
- 5 oz currants (dried)
- 1 lb (4 sticks) unsalted butter, cold
- 1 cup buttermilk
- 2 large eggs (plus one more egg for an egg wash)
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Measure the dry ingredients into the bowl of an electric mixer. Cut the cold butter into 1-inch cubes and add it to the bowl. With the paddle attachment, mix until the butter pieces are broken into 1/2-inch chunks and the mixture is becoming mealy. (If you don’t have a mixer you can use a combination of a pastry cutter and your hands) Do not completely mix the butter in. Stop the mixer and reach into the bowl to see if any large chunks still remain. If so, smear them between your fingers.
- Add the currants and mix briefly to distribute.
- Add eggs and buttermilk and mix just until the dough comes together, stopping the machine once to scrape the more gooey dough off of the beater and to turn some of the drier dough from the bottom of the bowl up to the top of the mix.
- Turn the dough out onto a well–floured surface and roll to an even ¾-inch patty. Cut into even triangles or with a 3-inch circular cookie cutter (the weight should be about 4 1/2 oz) and space evenly onto a parchment–lined sheet pan.
- Brush the tops of the scones with egg wash and bake until the tops are golden brown (about 15-20 minutes).