Active time: 25 min Start to finish: 45 min

　　

Ingredients

Makes 12 scones

　　1 2/3 cups all-purpose flour

　　1/4 cup plus 2 tablespoons sugar plus additional for sprinkling

　　1 tablespoon baking powder

　　3/4 teaspoon baking soda

　　1/2 teaspoon salt

　　1 1/3 cups old-fashioned oats

　　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 well-shaken buttermilk plus additional for brushing

　　1/2 cup dried currants

　　

Special Equipment

a 2 1/4-inch round cookie cutter

　　

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.

　　Cooks' note:

　　• Scones can be made 2 hours ahead, cooled, and kept at room temperature.