Photo: Mae Mu
Orange and Oat Scone Recipe
10 ingredients
10 min + 15 min
openrecipes
Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.
Estimated Nutrition (whole recipe, rough)
1033
Calories
28g
Protein
24g
Fat
178g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups whole wheat pastry flour
- 1/2 cup turbinado sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) cold butter, cut into small pieces
- 2 cups rolled oats
- zest of 1 orange
- 1 cup buttermilk
- 1/4 cup coarse turbinado or Demerara sugar, for sprinkling
- 2/3 cup dried currants
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes