I’m pretty sure this is my favorite scone recipe yet. They’re not too big and keep their flavor over a few days, instead of turning into big morning cakes where they’re too doughy and dense. The recipe also seems flexible enough in terms of leaving out the orange and currants and adding your own twist of blueberries and lemon or cinnamon and walnut.
1 2/3 cups all-purpose flour
1/4 cup plus 2 T. sugar, plus additional (granulated and brown) for sprinkling
1 T. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/3 cups old-fashioned oats (plus more for sprinkling)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup buttermilk
1/2 cup dried currants
Preheat oven to 425 and line baking sheet with parchment paper
1. Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse about 15 times. Add butter and pulse until mixture resembles coarse meal with small pea-size lumps, then transfer to a bowl.
2. 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 a few times.
3. Using heel of your hand, pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. 4. Cut out as many scones as possible with knife or cookie cutter. Transfer scones to baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
5. Combine 2 T. of granulated sugar, brown sugar and a small handful of oats in small bowl. Sprinkle top of scones lightly with mixture. Bake until golden brown, 15 to 18 minutes. Remove from oven, let cool and store in ziploc bag.