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
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 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 :
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-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.
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.
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-CURRANT SCONES
Categories Bread Breakfast Brunch Bake Quick & Easy Currant Dried Fruit Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar.
- Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
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
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