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.
(RELATIVELY) HEALTHY OATMEAL SCONES
After finding an old scone recipe in the crevices of my kitchen, I experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. These are best warm, split in half and spread with jam, preserves, butter, and/or clotted cream. Also great with a hot cup of tea. =)
Provided by slicedpeaches
Categories Scones
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450 degrees Fahrenheit.
- Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
- Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
- Add dried fruit to dry mixture if desired.
- In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
- Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
- Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
- Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
- For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
- Enjoy.
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.
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 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
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
STEEL CUT OATMEAL SCONES
Very slightly sweet, quite healthy compared to your average scone. If you want this sweet add another 1/2 cup sugar or splenda!! Great for on the go. This is also great if you add a cup of dried fruit such as blueberries, cherries or currants at the end. Be careful not to overmix and remember, these are not meant to be sweet. Caution this is a fairly moist dough, just use quite a bit of flour to avoid sticking. This recipe is lower calorie, high fiber, high protein (for a scone), and very low GI. These will keep you full for a very long time.
Provided by TaterBug
Categories Scones
Time 1h22m
Yield 24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 170.3, Fat 5.4, SaturatedFat 2.8, Cholesterol 19.8, Sodium 222.9, Carbohydrate 26.2, Fiber 3, Sugar 5.5, Protein 5.1
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 :
OATMEAL CRANBERRY SCONES
This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.
Provided by SusannaGail
Categories Scones
Time 22m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (230°C).
- Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
- Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
- Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
- Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.
Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5
APPLE OATMEAL SCONES
Make and share this Apple Oatmeal Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 57m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.
- In a bowl, stir the flour, oats, brown sugar, baking powder, and salt together.
- Cut the butter into ½ inch cubes and distribute them over the flour mixture.
- With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir the egg, milk, molasses, and vanilla together.
- Add the milk mixture to the flour mixture and stir to combine; the dough will be sticky.
- Stir in the apple and dates until evenly distributed.
- Spread the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
- With a serrated knife, cut into 8 wedges; bake 22-27 minutes, or until a cake tester comes out clean.
- Remove the baking sheet to a wire rack and cool for 10 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Recut into wedges, if necessary; serve warm.
Nutrition Facts : Calories 339.2, Fat 13.4, SaturatedFat 7.8, Cholesterol 58, Sodium 279.6, Carbohydrate 50.9, Fiber 3.1, Sugar 22.5, Protein 5.6
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