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
MAPLE-OATMEAL SCONES
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-size 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 the 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.
OATMEAL SCONES
I remember Mom making these whenever we would go camping. They are so light and flaky, and much easier than trying to make oatmeal over a camp fire.
Provided by Nikki 5
Categories Scones
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine dry ingredients: flour, oats, sugar, baking powder, cream of tarter and salt.
- In a small bowl, combine wet ingredients: butter,milk and egg,
- Add wet ingredients to dry ingredients and mix, only until moist.
- Add raisins (or currents).
- Shape into a ball.
- Pat out on a lightly floured board into an 8 inch circle.
- Cut into 8-12 wedges.
- Bake on a greased cookie sheet in a 425 degree oven for 12-15 minutes or until brown.
COOKED OATMEAL SCONES
Most scones ARE cooked; they're better that way. What I mean, of course, is that these are made with leftover cooked oatmeal. The only way to get leftover oatmeal in my house is to make extra and hide enough for these right away. There is nothing more comforting on a cold winter morning than a big bowl of oatmeal - except for these scones, with a little butter and honey and a nice pot of tea.
Provided by Jenny Sanders
Categories Scones
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
- Mix in the milk, half at a time.
- Mix the flour, baking powder, and salt.
- You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
- Mix the flour into the oatmeal.
- If the mixture seems too moist, add a little more flour.
- (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
- Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
OATMEAL SCONES
Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.
Provided by Barb G.
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine first 5 ingredients in a food processor or bowl.
- Add butter and process until it resembles coarse meal.
- Add oats, currants and buttermilk and stir mixture until dough just sticks together.
- (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
- Roll out dough to 1 inch thickness.
- (in circle) cut into pie shaped pieces or cut with cookie cutter.
- Arrange on a slightly greased baking sheet.
- Gently brush scones with egg and bake 20 minutes or until golden.
- Serve with Apple Butter.
- Enjoy.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4
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 :
WHOLE WHEAT OATMEAL SCONES WITH BLACKBERRIES
Make and share this Whole Wheat Oatmeal Scones With Blackberries recipe from Food.com.
Provided by Julie_Rushton
Categories Scones
Time 50m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix first four ingredients.
- Cut in the shortening and the butter.
- Add baking soda to sour milk. (If you don't have sour milk or buttermilk, add 1 Tbsp of lemon juice to milk to make 1 cup, then let sit until thickened.).
- Mix milk and blackberries into dough.
- Drop onto parchment lined baking sheet. It helps to compress each scone with your hand a bit to make sure that it stays together while baking. You can also freeze unbaked scones at this point.
- Bake at 400 degrees for 20-25 minutes.
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THE BEST OATMEAL SCONES - WHOLE AND HEAVENLY OVEN
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Estimated Reading Time 5 minsTotal Time 30 mins
- 1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
- 2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
- 3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
- 4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
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- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans and currants on low speed for 10 to 15 seconds. Scatter the butter pieces over top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
- In a small bowl, whisk together the cream, maple syrup and egg until thoroughly mixed. Pour the cream mixture into the butter mixture and mix on low speed for about 20 seconds, or just until the dough comes together. It will be fairly wet.
- Remove the bowl from the mixer stand. Scrape the sides of the bowl with a rubber spatula to ensure that all of the dry ingredients are incorporated into the dough. Using an ice cream scooper, drop mounded scoops of the dough (about 1/3 cup each) onto the prepared baking sheet, forming 8 scones and spacing them about 2 inches apart.
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