OATMEAL RAISIN SCONES
Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour - a perfect bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
- On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
- Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg
RAISIN SCONES
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
- Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
- Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
OATMEAL RAISIN SCONES
I found this one online somwhere and modified it. I like these because they had the texture of biscuits, and a little bit of sweetness. I made some honey butter to eat with them.
Provided by DramaMonkey
Categories Scones
Time 26m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in bowl. Add butter, milk and raisins, mixing just until dry ingredients are moistened. Lightly flour cutting board, place dough on it and knead about 15 times. Be careful not to add too much flour.
- Flatten dough. Roll to about 8 or 12 inch circle. Cut into wedges. Place on ungreased cookie sheet. Bake at 425° 6 to 8 minutes or until edges are browned. Warm to eat.
Nutrition Facts : Calories 279.8, Fat 12.8, SaturatedFat 7.7, Cholesterol 31.9, Sodium 642, Carbohydrate 38.1, Fiber 1.9, Sugar 10.6, Protein 4.7
OATMEAL RAISIN SCONES
Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.
Provided by MommyMakes
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Grind 1 cup oats in a food processor.
- Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
- Add margarine and pulse until mixture resembles a coarse meal.
- Transfer to a large bowl and add raisins and remaining oats.
- Make a well in the center and gradually add buttermilk.
- Knead dough on lightly floured surface, about 10 turns.
- Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
- Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).
Nutrition Facts : Calories 229.4, Fat 7, SaturatedFat 1.3, Cholesterol 1.1, Sodium 178.5, Carbohydrate 36.9, Fiber 2.2, Sugar 10.5, Protein 5.5
BISQUICK OATMEAL RAISIN SCONES (DIET)
Make and share this Bisquick Oatmeal Raisin Scones (Diet) recipe from Food.com.
Provided by froglegs
Categories Scones
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Make the oatmeal in the microwave by adding 1/2 cup milk and 1/4 cup oatmeal and cooking for 8 minutes on medium.
- Let the oatmeal cool.
- Add 1/3 cup bisquick and raisins to oatmeal. Mix until blended.
- Flour a surface.
- On the floured surface, pat the mixture into two 3/4 inch patties.
- Sprinkle the patties with sugar.
- Bake for 20-30 minutes at 350 until slightly browned.
Nutrition Facts : Calories 211.3, Fat 6, SaturatedFat 2.3, Cholesterol 8.9, Sodium 286.4, Carbohydrate 34.1, Fiber 1.9, Sugar 9.4, Protein 5.9
LEVAIN BAKERY OATMEAL RAISIN SCONES
Steps:
- Preheat the oven to 350 degrees F.
- Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
- Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
- Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
- Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
BISQUICK CINNAMON SCONES
Make and share this Bisquick Cinnamon Scones recipe from Food.com.
Provided by pnjsmom26
Categories Breakfast
Time 17m
Yield 6-8 scones, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Mix together all ingredients well.
- Take large rounded tablespoons of mixture and drop onto a non--greased pan.
- Bake for 10-12 minutes.
BISQUICK BLUEBERRY SCONES
I got this recipe off of Sandra's Money Saving Meals on the food network and it was really good so i wanted to share
Provided by Emmalilly
Categories Breakfast
Time 30m
Yield 8 scones, 1-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the baking mix and sugar in a large bowl.
- Mix in the butter with your hands or a pastry blender until the butter is the size of peas.
- Beat the eggs well with the 1/4 cup milk in a small bowl.
- Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.
- Gently fold in the blueberries.
- Turn the dough out onto a floured surface and pat into a 3/4-inch thick square.
- Cut into 4 squares, then cut each square into 2 triangles.
- Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
- For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
- Pour evenly over the warm scones. Transfer to a serving platter and serve.
Nutrition Facts : Calories 2718, Fat 107.2, SaturatedFat 46.4, Cholesterol 508.9, Sodium 3420.8, Carbohydrate 401.4, Fiber 9.2, Sugar 227.9, Protein 41.1
BISQUICK OATMEAL BISCUITS
Make and share this Bisquick Oatmeal Biscuits recipe from Food.com.
Provided by 4-H Mom
Categories Breads
Time 18m
Yield 12 biscuits
Number Of Ingredients 3
Steps:
- Prehear oven to 450 degrees.
- Mis all ingredients until dough forms, beat vigorously 30 seconds.
- Turn onto surface dusted with baking mix. Roll in baking mix to coat.
- Shape into ball, knead 10 times.
- Roll 1/2 inch thick. Cut with 2 inches cutter dipped baking mix.
- Bake on ungreased cookie sheet about 8 minutes or until golden brown.
Nutrition Facts : Calories 107.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 2.3, Sodium 262, Carbohydrate 15.6, Fiber 0.8, Sugar 2.4, Protein 2.6
BISQUICK RAISIN SCONES RECIPE - (3.8/5)
Provided by RossanaV
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Mix the baking mix, raisins, 1/3 cup sugar and 3 of the eggs until moistened. Turn the dough onto a surface well dusted with baking mix and roll lightly in the baking mix to coat. Roll the dough into 9 inch circle, cut into 12 wedges with knife dusted with baking mix. Place the wedges alternating wide and narrow ends, about 2 inches apart on an ungreased cookie sheet. Beat the remaining egg and brush over the tops of the wedges. Sprinkle with sugar. Bake until golden brown, about 12 to 14 minutes.
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
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OATMEAL RAISIN SCONES RECIPE - TABLESPOON.COM
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- In a large mixing bowl combine the all-purpose flour, oat flour, baking powder, cinnamon, brown sugar, and salt. Using a whisk, stir the ingredients so they are sifted together.
- With the large hole on a box cheese grater, grate the cold butter (frozen works even better). Add the butter to the flour mixture and stir to distribute it. Place the bowl in the fridge or freezer if you have room while you do the next step. This helps keep the butter from becoming too soft.
- In a medium bowl, whisk together the eggs, milk, and vanilla. Remove the flour mixture from the freezer. Stir in the raisins with the orange juice and the milk mixture. Stir until the dough comes together.
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