Scottish Buttermilk Oat Scones Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. In a large bowl combine flours, soda, salt and dried fruit. When steelcut oats done reset oven to 400 degrees. In a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. Using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. Stir mixture until crumbly then stir into buttermilk and oats. I added 1/3 cup of fresh blueberries, drained and dried cranberries. Butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. Score the top into 8 wedges and brush with milk. Mix cinnamon and sugar and sprinkle on top. Bake 12-15 minutes.

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.

Steps:

• 1. Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
• Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
• Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
• Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

Steps:

• Preheat the oven to 400 degrees. Grease a large cookie sheet.
• Put first eight ingredients (up to raisins) into a large bowl. Cut with a fork until the mixture resembles coarse crumbs.
• Add egg and milk to mixture. Stir until just moist.
• Drop spoonfuls of dough onto cookie sheet forming large piles. You should end up with 10-12 scones spaced about one inch apart. Sprinkle with sugar.
• Bake for 12-15 minutes or until the scones start to turn golden on the edges.

Steps:

• Preheat oven to 450* F.
• Mix all dry ingredients together, flour through salt.
• Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
• Stir in raisins.
• Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
• Cut into 8 to 12 wedges.
• Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
• Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
• Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
• Trust me- they're best this way.

Steps:

• Preheat oven to 350F degrees.
• Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
• Remove when slightly golden.
• Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
• In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
• Reset the oven to 400F degrees.
• Butter a baking sheet.
• Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
• Stir in the buttermilk/oat mixture until combined.
• Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
• Press the ball of dough directly into the pan, then press into a 3/4" thick circle.
• With a sharp knife, score the surface, almost to the bottom, making eight wedges.
• Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
• Bake for 12 to 15 minutes.
• Cut into wedges.

Steps:

• In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky). , Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray., In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
• Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

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.)