Oat-Nut Scones with Apples & Currants.

Posted on May 19, 2011


I get in the mood for scones every once in awhile. It was an occasional breakfast treat, on various weekends when my mom was feeling ambitious, I guess. That buttery aroma would lead my nostrils from under the covers to the kitchen, where I would anxiously await their time in the oven to end. She’d usually do a currant scone if I remember correctly.

So here’s a spin on that original scone I had in my childhood. Alongside currents, there are chunks of fuji apple intact with pink skins, walnuts, and sprinkled cinnamon! Yum.

That simple buttery white scone dotted with little wrinkly black currents has been stepped up a notch. There are brown with whole wheat flour and the spice, and have a spruced up head of hair (walnuts and sugar sprinkled over their tops).

It’s kind of a mix of fall flavors, but these days the Bay Area’s seasons have meshed into non-conformity. It rained a couple of days ago and kids are just getting out of school? Global warming is meddling with our usual seasonal rhythm! So, in terms of foods no one can say oats, nuts and cinnamon can’t work in May.

Neufchâtel cream cheese is actually an American invention or should I say mistake that became distributed anyways. According to Wikipedia, in 1872 William Lawrence a dairy man from New York attempted to make the real Neufchâtel Cheese. The original is a mould-ripened cheese from Normandy, France. Well he came out with a cream cheese-esque cheese that happens to be softer than our usual cream cheese, and with a lower fat-content as well. 

Oat-Nut Scones with Apples & Currants

Adapted from Maple Nut-Apple Scones at thekitchensinkrecipes.com

2 C. Whole Wheat Pastry Flour (or a white/whole wheat combo)

1 C. Oats

1/4 C. Sugar

2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 Tsp. Cinnamon

4 Tbsp. cold Neufchâtel Cream Cheese (in pieces)

2 Tbsp. cold Butter (Unsalted) (in pieces)

1/4 C. Veg. Oil

1 Apple cut into small chunks

1/2 C. chopped Walnuts

1/3 C. Dried Currants (soaked in water for 10 min. and drained)

3/4 cup plain yogurt mixed with 1 Tsp. Vanilla, or only Vanilla Yogurt.

1 egg beaten lightly with a bit of water for glazing

extra chopped walnuts and sugar to sprinkle over the tops!

1. Heat the oven to 400˚ and line a baking sheet with parchment paper, or butter.

2. In a large bowl combine the dry ingredients (first seven on the list). Whisk together.

3. Add the bits of butter and cream cheese and massage into the flour mixture with fingers.

4. With a fork rake the oil through the dough.

5. Add the “good stuff” (currents, walnuts, and apple).

6. Use the fork to mix in the yogurt.

7. Turn it out onto a lightly floured surface. It will be a bit crumbly. Knead it until it’s uniform.

8. Shape two equal rounds.

9. Put the egg wash over the surface and sprinkle sugar and walnuts over the top.

10. Slice into 6 triangular scones each round.

11. Place on the prepared pan, and bake for about 40mins. (I think my oven is not on top of its game, so it may take less time in yours. Check on them 20-30 minutes. You want them looking golden brown. Right?

Posted in: Recipes