Pomander Scones
Serves: Makes 8
  • 2 cups all-purpose flour
  • 1 cup old-fashion oatmeal
  • ⅓ cup, plus 1 teaspoon sugar, divided
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup currants
  • ½ cup sour cream
  • 1 large egg
  • 1 teaspoon orange zest
  • 1 stick (8 tablespoons) frozen butter
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, oatmeal, ⅓ cup of sugar, ground cloves, baking powder, salt, baking soda, and currants in a medium bowl.
  2. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater; toss to combine with fingertips. Stir in sour cream mixture until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably parchment-lined), about 1 inch apart.
  3. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serveā€”hot, warm, or at room temperature
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/pomander-scones/