SCOTTISH BUTTERMILK STEEL CUT OAT SCONES
Steel cut oats are my new passion. I haven't tried this recipe yet, but will shortly. It comes from Bob's Red Mill, an excellent brand of healthy grains, etc. The recipe seems a tad fussy, but my mouth waters just thinking about the yummy (and healthy) end result.
Provided by windy_moon
Categories Scones
Time 55m
Yield 8 scones
Number Of Ingredients 14
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.
Nutrition Facts : Calories 224.7, Fat 7.9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 479.1, Carbohydrate 33.4, Fiber 4.1, Sugar 6.3, Protein 7
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 :
SCOTTISH SCONES
Make and share this Scottish Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
- Mix well.
- Make a well in center.
- Beat egg until frothy, and mix in melted butter or margarine and milk.
- Pour into well.
- Stir to make soft dough.
- Pat dough into two 6- to 7-inch circles.
- Transfer to greased baking sheet.
- Score each top into 8 pie-shaped wedges.
- Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
- Serve warm with butter and jam.
SCOTTISH BUTTERMILK OAT SCONES
This recipe was with Bob's Redmill Steel cut oats. I use the steelcut oats for oatmeal for breakfast and this seemed like a way to get fiber and a scone.
Provided by Muddyboots
Categories Scones
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
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
PROPER SCOTTISH OAT SCONES
A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).
Provided by januarybride
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
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.
SCOTTISH OAT SCONES
Provided by R. A. Street
Categories Bread Breakfast Brunch Bake Quick & Easy Oat Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
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.)
SCOTTISH OATMEAL DROP SCONES
These are a traditional Scottish recipe. Like a cross between a pancake and a scone. They are made with ingredients that would be staples in the home
Provided by Jubes
Categories Scones
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
- Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
- Whisk together the egg and milk.
- Combine all ingredients. Mix well.
- Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
- Serve hot with butter.
Nutrition Facts : Calories 358.8, Fat 15.8, SaturatedFat 3.6, Cholesterol 58.6, Sodium 893.7, Carbohydrate 47.2, Fiber 1.8, Sugar 12.5, Protein 7.8
SCOTTISH OAT SCONES
"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SCOTTISH OATMEAL SCONES
A friend shared this recipe with me. They have become a family favorite and many have asked for the recipe. I usually make these gluten free and no ones knows the difference.
Provided by PaulaG
Categories Scones
Time 30m
Yield 16 Scones, 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder and salt. Cut in shortening and softened butter with a fork or pastry blender until it resembles coarse crumbs.
- Mix in oats. Add milk and stir just until dry ingredients are moistened.
- Divide dough in half and on a lightly floured surface knead just 6o to 7 times. Pat in circle about 3/4 inch thick. Cut each round into 8 pie wedges. Place the rounds onto a parchment lined baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar. Bake in preheated 375° for 15 minutes or until lightly brown.
- Please note that if using a gluten free flour blend the scones may require a longer bake time.
Nutrition Facts : Calories 262.8, Fat 14.1, SaturatedFat 6, Cholesterol 19.2, Sodium 293.5, Carbohydrate 30.9, Fiber 1.6, Sugar 8.5, Protein 3.8
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
More about "scottish oatmeal scones recipes"
SCOTTISH OATMEAL DROP SCONES FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
SCOTTISH OAT SCONES RECIPE | QUAKER OATS
From quakeroats.com
OATMEAL SCONES RECIPE – THE SCOTTISH GROCER
From thescottishgrocer.com
1,152 OAT RECIPES - PAGE 65 | RECIPELAND
From recipeland.com
10 OAT SCONE RECIPES FOR WHEN YOU'RE TIRED OF OATMEAL
From allrecipes.com
HOW TO MAKE SCOTTISH OAT SCONES - WWWROOT
From quaker.co.uk
GRANNY’S SCOTTISH SCONE RECIPE IS FOOLPROOF! - MUST SEE SCOTLAND
From must-see-scotland.com
PCC BAKERY - SCOTTISH OAT SCONE | PCC COMMUNITY MARKETS
From pccmarkets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love