Brown Sugar And Oat Scones Recipes

BROWN SUGAR WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees.
• In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flours, salt, sugar and baking powder at low speed. With the mixer running, add the butter and mix until coarse and sandy. Add the milk and mix until almost combined, then add the currants and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times. With a lightly floured rolling pin, roll out the dough 1-inch thick. With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 1/2 inches in diameter. Transfer to an ungreased baking sheet with a spatula. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used up. Brush the tops of the scones with cream and sprinkle with brown sugar. Bake until light golden brown, about 15 minutes.

SCOTTISH OAT SCONES

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.

BROWN SUGAR SCONES

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

SCOTTISH OAT SCONES

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.)

OATMEAL SCONES

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.

BROWN SUGAR AND CINNAMON SCONES

Steps:

• Work the dough quickly (don’t over-mix!) and put the dough wedges into the heated oven as soon as possible.
• The process — from mixing to pulling the finished scones out of the oven —shouldn’t take more than 15-20 minutes.
• Scones are best served warm.
• In order to keep the scones flaky it’s important to have all ingredients, work surfaces and tools clean, cold and dry.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
• Remove nuts and cool.
• Crush in a zip-lock bag with a rolling pin.
• Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
• Cut butter and shortening into 1/4” chunks on a small plate and place in freezer.
• Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
• Measure and combine butter milk, cream and vanilla and place in refrigerator.
• Now that everything is prepared it’s time to make the scones, work as fast as possible, you need to complete the process without interruption.
• It shouldn’t take more than 15 minutes to get them into the oven from this point.
• Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
• (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
• Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
• (do not over-mix or scones will be tough).
• (Once again, if using the food processor pulse till just combined).
• Turn dough onto your cold, floured, work board.
• Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2” thick).
• Cut rectangle in half into two 5x5’s, then each half into two 2 ½ x 5’s forming four quarters.
• Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
• Bake until scones are lightly brown, 10 to 12 minutes.
• Place on a wire rack and serve immediately.
• Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
• Possible Additions/Substitutions---------àm .
• Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
• Use 1 cup of white chocolate chips, Hershey’s cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
• Replace 1/2 tablespoon of vanilla with nut flavored extract.
• Use whole milk in place of butter milk and or cream.
• Use sour cream in place of butter milk.
• Drizzle icing over cooled scones.

RAISIN AND OAT SCONES

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

BUTTERMILK OATMEAL SCONES

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.

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG

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.