Oat and currant scones from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 85) by King Arthur Flour

  • buttermilk
  • dried currants
  • Show all ingredients...
  • Serves : 12 scones

  • EYB Comments

    Can substitute raisins for currants, cream for milk, and white whole wheat flour for whole wheat flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raisins for currants, cream for milk, and white whole wheat flour for whole wheat flour.

  • Jbattista on April 26, 2026

    I used pecans and KA's cinnamon bits and OMG so good!

  • macfadden on August 12, 2016

    Tasty. Best shortly after baking. By day two they were a bit dryer and harder, though they had been stored in an airtight container. A few seconds in the microwave might improve that, though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.