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Currant Oat Scones

currant oat scones
When I lived in Los Angeles one of my favorite Saturday morning activities included breakfast at Campanile. I loved going over to the La Brea Bakery and taking home some of the baked goods created by Nancy Silverton. She is one of my favorite chefs. I would be  poor and my waist line would grow if I lived close to her  restaurants in LA, Pizzeria Mozza and Osteria Mozza.

This week I discovered they are creating a Mozza Cookbook. Break out the champagne! I am dreaming of all the wonderful recipes that will be in there. Hoping that my favorite menu items make the book. If that wasn’t enough I  discovered they now have Mozza2Go. It really is good I live too far away.

My appetite whetted by that news I decided to feed my Nancy Silverton craving by cracking open another one of her cookbooks.

I decided to try the Currant Oat Scones. They are a heartier scone with the whole wheat flour and filled with tiny little currants. I would roll the dough out a bit thicker as mine came out a bit flat. They taste best hot out of the oven topped with some raspberry jam.

Currant Oat Scones
by Nancy Silverton
Pastries from the La Brea Bakery Cookbook

1 cup currants
1/2 cup whiskey
1 cup plus 2 tablespoon unbleached pastry or all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon plus 1/8 teaspoon baking soda
1/8 teaspoon kosher salt
3 tablespoons dark brown sugar, lightly packed
2 tablespoons granulated sugar
1 1/4 cup oats
1 stick plus 2 tablespoons unsalted butter, cut into 1/2 inch cubes and frozen
2 1/2 tablespoons mild flavored honey
1 tablespoon pure vanilla extract
1/2 cup heavy cream

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.
currants in whiskey
In a small saucepan over low heat, simmer the currants with the whiskey until the liquid evaporates, about 2 to 3 minutes. Set aside to cool.
currant oat dough
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer with the paddle attachment, combine the flours, baking powder, baking soda, salt, sugars, and oats, and process or mix on low to incorporate. Add the butter and pulse on and off a few times until the mixture is a pale yellow and the consistency of a fine meal.

In a small bowl, whisk together the currants, honey, vanilla extract, and cream.

Transfer the flour mixture to a large bowl. Make a well in the center and pour the currant mixture into the well. Using one hand, draw in the dry ingredients, mixing until just combined.

Turn the dough out onto a lightly floured surface and gently knead a few times to gather into  a ball. Roll the dough into a 12 inch  log. Flatten the log with the palm of your hand to form a long rectangle about 4 inches wide and 12 inches long. Cut out circles or squares and place them 1 inch apart on a parchment lined baking sheet.

In a small bowl combine the sugar and cinnamon.

rush the tops of the paddles with cream and sprinkle a fine, even layer of topping over each.

Bake for 35 to 45 minutes until firm and nicely browned.

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