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-sized 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 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.
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.
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.
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
SUNFLOWER OATMEAL SCONES
Make and share this Sunflower Oatmeal Scones recipe from Food.com.
Provided by MarieRynr
Categories Scones
Time 40m
Yield 8-12 scones
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F.
- Lightly grease a sheet pan with shortening or line it with parchment paper.
- In a small bowl, combine the diced fruit.
- Add the apple juice and stir to coat the fruit, leaving the mixture to soak while you prepare the remaining ingredients.
- In a blender or food processor whirl the oats briefly until they resemble coarse meal.
- The oats should now measure approximately 1 cup.
- Repeat the process with the sunflower seeds, until they too resemble coarse meal.
- In a large bowl, combine the ground oats, sunflower seeds and combine with the flour, baking powder, salt and sugar.
- Toss or stir gently to mix thoroughly.
- Add the cold butter to the dry ingredients.
- With a pastry cutter cut them into the mixture until it resembles coarse meal.
- Beat the eggs with the buttermilk and fresh lemon zest.
- Stir in the diced fruit mixture.
- Pour this mixture into the dry ingredients and stir with a fork until the mixture follows the fork around the bowl.
- Pour the dough out onto a lightly floured board and knead briefly, just to bind.
- pat the dough into a 10 inch circle and place it onto the prepared pan.
- Score the dough into 8 to 12 wedges.
- Bake in a fully pre-heated oven for 20 to 25 minutes or until lightly golden.
- Cool slightly before breaking into wedges.
Nutrition Facts : Calories 597.9, Fat 32.6, SaturatedFat 16.3, Cholesterol 167.6, Sodium 922.3, Carbohydrate 65.2, Fiber 4.6, Sugar 17, Protein 13.9
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
SUNFLOWER OATMEAL BREAD
Sunflower kernels give an interesting nutty flavor and crunch to this moist bread shared by Elvera Dallman of Franklin, Nebraska. "It's good plain, toasted in a grilled cheese sandwich-or most any way you fix it," she assures.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 267mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
TAHINI SUNFLOWER SEED SCONES
These savoury scones use tahini in place of butter, which makes them quite healthy and also gives them a unique taste. They do have a slight sweetness and a lovely crunch from (roasted) sunflower seeds. Very yummy! You could use peanut butter and peanuts or cashew butter and cashews or almond butter and almonds, too. Whatever floats your boat. :)
Provided by Lalaloula
Categories Scones
Time 25m
Yield 9 scones
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine flours, sugar, salt and baking powder until well blended.
- Add tahini or nut butter by tbs, covering each spoonful with flour mixture. Using a pastry blender or wire whisk, cut tahini or nut butter into flour mixture until it resembles coarse crumbs. Fold in roasteed sunflower seeds or chopped nuts of your choice.
- In a separate bowl combine egg and milk and whisk until blended. Pour into tahini flour mixture reserving 1 tbs full for glaze and combine until just blended.
- On a floured surface flatten dough using your hands or a rolling pin. Using a glass cut out scones of desired size.
- Place on a paper-lined baking sheet and glaze with reserved egg mixture. If you like sprinkle some seeds or chopped nuts on top.
- Bake for about 15 minutes until slightly golden on top. Enjoy!
Nutrition Facts : Calories 242.3, Fat 12.1, SaturatedFat 1.9, Cholesterol 25.4, Sodium 191.8, Carbohydrate 27.7, Fiber 3.2, Sugar 3.1, Protein 7.8
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 :
SUNFLOWER OATMEAL BREAD (BREAD MACHINE)
Make and share this Sunflower Oatmeal Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients to the bread pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle is complete, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
BLUEBERRY OATMEAL SCONES
These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.
Provided by sarah
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
- Bake in preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g
SUNFLOWER BANANA OATMEAL
Here is a quick and delicious breakfast that can be enjoyed within minutes. Eating clean never tasted so good! Feel free to add fresh berries to give the dish a little more pizzazz.
Provided by Tierra_Beloved
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 10m
Yield 3
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a saucepan; add oats and simmer until desired consistency is reached, about 5 minutes. Remove saucepan from heat and stir in bananas, sunflower seed butter, and agave nectar.
Nutrition Facts : Calories 356 calories, Carbohydrate 64.4 g, Fat 9.8 g, Fiber 9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 284.1 mg, Sugar 26.9 g
OATMEAL DATE DROP SCONES
Categories Bread Milk/Cream Breakfast Brunch Bake Date Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 scones
Number Of Ingredients 11
Steps:
- In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)
SUNFLOWER OATMEAL COOKIES
A sweet oatmeal cookie with crunchy toasted sunflower seeds. This cookie is a family favorite. It calls for coconut, but I like them better without the coconut.
Provided by TOYBEME
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 52m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
- Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.9 g, Cholesterol 23.9 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 102.7 mg, Sugar 12.4 g
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