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
OATMEAL RAISIN COOKIES
For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn't tall and cakey, but instead a little slender and nicely caramelized around the edges.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
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
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
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 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.
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