Rustic Current and Cherry Scones

Start your morning off right with these rustic scones made with whole wheat flour and oats.


  • 3 cups whole wheat pastry flour
  • ½ cup turbinado sugar (sugar in the raw)
  • 2 tsps baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
  • 2 cups rolled oats
  • 1 tbl grated lemon zest
  • ⅓ cup dried currents
  • ⅓ cup dried cherries, coarsely chopped
  • 1½ cup buttermilk
  • extra turbinado sugar for sprinkling


1. Preheat the oven to 350°F degrees and line 2 baking sheets with parchment paper.
2. In the bowl of a food processor, combine the flour, turbinado sugar, baking powder, baking soda, salt, and butter. Pulse about 15-20 times until the butter is the size of small peas. Alternately, you can work by hand to cut the butter into the flour mixture. Transfer the dough to a large bowl and mix in the oats, lemon zest, currents, and cherries. Stir in 1 cup of the buttermilk, dough will still be crumbly, gradually add in the 1/2 cup buttermilk until dough is moistened. Try not to over mix the dough!
3. Form the dough into a ball and transfer to a floured surface. Cut the dough in half and form each half into a 4 inch wide round. Cut the round into 8 triangle shapes. Transfer triangles to a prepared baking sheet and sprinkle with extra sugar. Repeat with the other dough half. Bake for 20 minutes or until golden brown. Cool completely on a cooling rack.

All purpose flour can be substituted for whole wheat pastry flour
White sugar can be substituted for Turbinado sugar

Makes 16 scones

Recipe adapted from 101 Cookbooks

Emily Jacobs is a Santa Barbara City College culinary school graduate and food blogger. See for more.

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