Buttermilk Oat and Currant Scones

These scones have nutty and fruity flavours by means of using oats and currants.

Ingredients make 15

165 g wholemeal flour

245 g plain flour

250 g rolled oats

20 g baking powder

100 g brown sugar

10 g salt

150 g butter

335 ml cultured buttermilk

165 g currants

Method

Preheat oven to 200ºC fan forced (220C normal bake). Place flour, oats, baking powder, sugar, salt in a bowl and combine. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Blend currants and buttermilk, add this mix to the flour mixture and combine with a scraper or hands. Place on a workbench dusted with flour and roll or press out to a thickness of approx 25mm. Cut scones with a cutter 5 cm. in diameter. Place and space approx. a centimeter apart on lightly greased or floured flat baking tray. Bake in the oven approx 12 min. Dust with icing sugar.

Note: Add other ingredients such as toasted nuts and other dried fruits or seeds.