Bran And Oat Scones Recipes

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SCOTTISH OAT SCONES



Scottish Oat Scones image

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

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

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

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG



Apple and Oat Scones with Cinnamon and Nutmeg image

These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 12

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
  • Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

BRAN AND OAT SCONES



Bran and Oat Scones image

Great served with warm with a little butter and some fresh fruit - from my beloved "Breast Wishes" cookbook http://www.breastfriends.ca/

Provided by Cadillacgirl

Categories     Breakfast

Time 50m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 12

1 cup 100% all-bran cereal (like All Bran)
1 cup quick-cooking oats
1/2 cup raisins or 1/2 cup currants
1 1/4 cups plain yogurt
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup margarine or 1/3 cup butter

Steps:

  • Combine cereal, oats, raisins and yogurt. Let stand to soften.
  • Combine flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg in a large bowl.
  • Cut in margarine until crumbly, then add cereal mixture and stir until just moistened.
  • Turn onto a floured surface and knead 10 times or until smooth.
  • Flatten to a 9 inch circle or 2 x 6 inch circles. Sprinkle with sugar and cinnamon.
  • Place on a greased cookie sheet and bake at 425 F for 20 minutes, then cut into wedges!

RUSTIC OATMEAL SCONES



Rustic Oatmeal Scones image

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

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cold butter, cubed
2 cups quick-cooking oats
1 cup dried blueberries or raisins
1 cup plain yogurt
3 tablespoons fat-free milk, divided
Coarse sugar

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

OAT BRAN SCONES RECIPE



Oat Bran Scones Recipe image

Number Of Ingredients 11

1/2 cup quick-cooking rolled oats
1/2 cup oat bran
3 tablespoons margarine
1 cup all purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
2 egg whites
1/2 cup non-fat buttermilk

Steps:

  • Heat oven to 350 degrees. Spread oats and oat bran in the bottom of an ungreased baking pan and toast for 15-20 minutes or until light brown. Allow to cool. Increase oven to 400 degrees. Cut margarine into flour, sugar, baking powder, baking soda and salt with a pastry blender or fork until it forms fine crumbs. Stir in oat mixture and raisins. Stir in egg whites and just enough buttermilk so dough leaves the side of the bowl and forms a ball. Turn dough onto a floured surface, roll in flour and knead lightly about 10 times. Pat or roll dough into an 8-inch circle on an ungreased baking sheet. Cut into 8 wedges but don't separate. Brush with buttermilk and sprinkle with oats. Bake 15-18 minutes or until lightly browned. Remove from baking sheet and carefully separate.

Nutrition Facts : Nutritional Facts Serves

SCOTTISH OAT SCONES



Scottish Oat Scones image

Provided by R. A. Street

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Oat     Bon Appétit     Massachusetts     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten to blend
1/2 cup raisins

Steps:

  • Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
  • Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)

SCOTTISH BRAN SCONES



Scottish Bran Scones image

A soft scone eaten at breakfast with just butter. Delicious. I have to make them now as it is very hard to find a good baker these days. Supermarkets have taken over in scotland.

Provided by bevs kitchen

Categories     Scones

Time 35m

Yield 1 round, 4 serving(s)

Number Of Ingredients 7

8 ounces self raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
2 tablespoons natural bran
1/4 teaspoon salt
1 1/2 ounces butter
7 fluid ounces milk

Steps:

  • Sieve dry ingredients.
  • Mix in butter with a fork.
  • Use as much milk as required to make a very soft dough.
  • Shape into a thick round.
  • Score into a quarter; dust with flour.
  • Bake for 30 to 35 minutes at 170 degrees Celsius.

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