Steel Cut Oatmeal Scones Recipes

Steps:

• In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Steps:

• Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
• Cook oats until thick and soft, 20 to 30 minutes.
• Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
• Sprinkle sugar over the oats to serve.

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 the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

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:

• Soak the oatmeal in the buttermilk for up 2 -3 hours, a minimum of 1 hour.
• MIx all dry ingredients together including cinnamon.
• Cut butter into dry ingredients.
• Mix extracts, egg and sugar well, into oatmeal/buttermilk mixture.
• Very gently mix wet and dry mixtures together until just incorporated and turn out onto floured surface.
• Roll out and cut to the size you prefer.
• Bake at 375 for 10-15 minutes depending on your oven, watch these very closely to make sure they do not dry out!
• Makes 24 medium/small 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.