OATMEAL SCONES FROM ALICE'S TEA CUP
Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, "Alice's Tea Cup", by Haley Fox & Lauren Fox
Provided by Katzen
Categories Scones
Time 27m
Yield 10-12 Scones, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
- Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
- Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
- Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
- Bake scones for about 12 minutes, or until lightly browned.
SCOTTISH OAT SCONES
These are delicious and won't last long.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g
BUTTERMILK OATMEAL SCONES
Hearty oatmeal scones that are simple and delicious!
Provided by KaylieL
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
- Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 49.3 g, Cholesterol 1.2 mg, Fat 14.8 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 462.1 mg, Sugar 16.1 g
RUSTIC OATMEAL SCONES
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 16 scones
Number Of Ingredients 12
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.
Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN SCONES FROM ALICE'S TEA CUP
These are THE pumpkin scone from Alice's Tea Cup in NY. Moist, slightly spicy, definately gooey and sweet on top - think of a pumpkin pie in a scone. These scones are best served warm, and if you're not serving them right away, reserve the glaze until just before you serve them. NOTE: The amount of cinnamon and ginger seems quite alot, but I did email and verify it; if you're not a spicy sort of person, reduce it, or if your spice house has particularly potent spices, reduce it, but this is the character for which the scones are known: they are spicy, and they are addictive!
Provided by Katzen
Categories Scones
Time 30m
Yield 10-12 scones, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
- Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
- While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
- To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
OATMEAL SCONES
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
COOKED OATMEAL SCONES
Most scones ARE cooked; they're better that way. What I mean, of course, is that these are made with leftover cooked oatmeal. The only way to get leftover oatmeal in my house is to make extra and hide enough for these right away. There is nothing more comforting on a cold winter morning than a big bowl of oatmeal - except for these scones, with a little butter and honey and a nice pot of tea.
Provided by Jenny Sanders
Categories Scones
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
- Mix in the milk, half at a time.
- Mix the flour, baking powder, and salt.
- You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
- Mix the flour into the oatmeal.
- If the mixture seems too moist, add a little more flour.
- (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
- Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams
More about "oatmeal scones from alices tea cup recipes"
10 OAT SCONE RECIPES FOR WHEN YOU'RE TIRED OF OATMEAL
From allrecipes.com
BUTTERMILK OATMEAL SCONES | FREE TEA PARTY SCONE RECIPES …
From imperialteagarden.com
BEST OATMEAL SCONES FROM ALICES TEA CUP RECIPES
From alicerecipes.com
OATMEAL APPLE SCONES - A FAMILY FEAST®
From afamilyfeast.com
ALICE'S TEA CUP PUMPKIN SCONES - BAKE LOVE GIVE
From bakelovegive.com
ALICE'S TEA CUP UNSWEETENED BUTTERMILK SCONES RECIPE
From recipes.sparkpeople.com
OATMEAL SCONES FROM ALICE'S TEA CUP RECIPE - FOOD.COM
From pinterest.com
RECIPE OATMEAL SCONES FROM ALICES TEA CUP - YOUTUBE
From youtube.com
SCOTTISH OAT SCONES RECIPE | QUAKER OATS
From quakeroats.com
OATMEAL SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ALICES TEA CUP SCONE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
OATMEAL SCONES FROM ALICE'S TEA CUP RECIPE - FOOD.COM
From pinterest.com
ALICE’S TEA CUP: DELECTABLE RECIPES FOR SCONES, CAKES, …
From barnesandnoble.com
You'll also love