Active time: 25 min Start to finish: 45 min
• Scones can be made 2 hours ahead, cooled, and kept at room temperature.
Recipe information
Yield
Makes 12 scones
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 425ºF.
Step 2
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
Step 3
Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
Step 4
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
Step 5
Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
Step 6
Serve warm or at room temperature.
