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
THE CHEESEBOARD COLLECTIVE'S OAT SCONES
Cheeseboard, in Berkeley, CA, makes some of the best oat scones known to mankind: light, airy, and not too sweet. This is the recipe from their cookbook, although I think it is missing the pinch of magic that they add to everything they make!
Provided by girl-with-glasses
Categories Scones
Time 50m
Yield 10-12 scones, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
- Sift together flours, baking soda and baking powder into a large bowl.
- Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
- Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
- Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
- Let the dough stand for 10 minutes.
- Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
- Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
- Brush the tops with the beaten egg.
- Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.
Nutrition Facts : Calories 378, Fat 20.2, SaturatedFat 12, Cholesterol 74.8, Sodium 357.5, Carbohydrate 44.8, Fiber 3.4, Sugar 19.1, Protein 6.8
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
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 :
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