Brown Sugar And Oat Scones Recipes

Steps:

• In a large bowl, combine flour, oats, brown sugar, baking powder, salt, nutmeg and 1 teaspoon of the cinnamon.
• Add 7 Tbsp. of the butter and blend with a pastry blender until the mixture resembles coarse crumbs. Add the cream and vanilla and stir just until combined. Transfer the dough to a floured surface and knead 5 or 6 times.
• Transfer the dough to a greased baking sheet and roll or press it into an 8-inch circle. Melt the remaining 1 Tbsp. butter and brush the dough with it.
• Combine the remaining 1/4 tsp. cinnamon with the sugar and sprinkle it over the dough. Cut the dough into 8 equal wedges and separate them just enough that they no longer touch.
• Bake in a preheated 375-degree oven for 25 to 30 minutes, or until golden brown. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Steps:

• Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans., Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats., Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.

Steps:

• Work the dough quickly (don’t over-mix!) and put the dough wedges into the heated oven as soon as possible.
• The process — from mixing to pulling the finished scones out of the oven —shouldn’t take more than 15-20 minutes.
• Scones are best served warm.
• In order to keep the scones flaky it’s important to have all ingredients, work surfaces and tools clean, cold and dry.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
• Remove nuts and cool.
• Crush in a zip-lock bag with a rolling pin.
• Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
• Cut butter and shortening into 1/4” chunks on a small plate and place in freezer.
• Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
• Measure and combine butter milk, cream and vanilla and place in refrigerator.
• Now that everything is prepared it’s time to make the scones, work as fast as possible, you need to complete the process without interruption.
• It shouldn’t take more than 15 minutes to get them into the oven from this point.
• Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
• (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
• Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
• (do not over-mix or scones will be tough).
• (Once again, if using the food processor pulse till just combined).
• Turn dough onto your cold, floured, work board.
• Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2” thick).
• Cut rectangle in half into two 5x5’s, then each half into two 2 ½ x 5’s forming four quarters.
• Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
• Bake until scones are lightly brown, 10 to 12 minutes.
• Place on a wire rack and serve immediately.
• Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
• Possible Additions/Substitutions---------àm .
• Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
• Use 1 cup of white chocolate chips, Hershey’s cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
• Replace 1/2 tablespoon of vanilla with nut flavored extract.
• Use whole milk in place of butter milk and or cream.
• Use sour cream in place of butter milk.
• Drizzle icing over cooled scones.

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

Steps:

• Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
• Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)