Cooked Oatmeal Scone Recipe Recipes Recipe For Shrimp

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OATMEAL SCONES



Oatmeal Scones image

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

1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt, necessary
1/3 cup sugar or 1/3 cup Splenda sugar substitute
3/4 cup unsalted butter, cold, cut into bits
1 1/3 cups old fashioned oats
1/2 cup dried currants, raisins or 1/2 cup dried cranberries
1/2 cup milk (I use buttermilk) or 1/2 cup buttermilk (I use buttermilk)
1 large egg, lightly beaten
1 cup apple butter (served with)

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

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

BERRY OATMEAL SCONES



Berry Oatmeal Scones image

These are the easiest and the tastiest berry oatmeal scones ever. I've been making them since I was 9 years old, that is how easy they are to make.

Provided by Murton8r

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 8

Number Of Ingredients 11

1 ½ cups rolled oats
1 ½ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons butter, melted
½ cup milk
1 large egg, beaten
1 cup mixed frozen berries
2 tablespoons heavy cream, or as needed
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®).
  • Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center; pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries.
  • Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 39.4 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 8.7 g, Sodium 428.4 mg, Sugar 10.1 g

OATMEAL SCONES



Oatmeal Scones image

We love these!

Provided by mary Armstrong

Categories     Breakfast

Time 35m

Number Of Ingredients 11

1/3 c raisins
1/3 c boiling water
1 1/4 c all purpose flour
1/4 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick cold butter
1 c old-fashioned oatmeal, uncooked
1/3 c buttermilk
2-3 Tbsp reserved raisin water if needed

Steps:

  • 1. Combine raisins and boiling water, let stand 1 hour. Or, boil raisins until soft. Drain, reserving the raisins and the raisin water.
  • 2. Mix together the dry ingredients.
  • 3. Cut the cold butter (cubed) into the dry ingredients until it resembles coarse meal.
  • 4. Add the drained raisins and oatmeal.
  • 5. Stir the buttermilk into the above mixture just until moist. If mixture is too dry add 2-3 Tblsp. of the reserved raisin water.
  • 6. Turn onto floured surface. Gently fold/knead 6-8 times. Pat into a 7- inch circle.
  • 7. Cut into 8 wedges. Place on ungreased cookie sheet. You may sprinkle coarse sugar on top of these before baking, or drizzle your favorite powdered sugar on top before serving.
  • 8. Bake at 375 degrees for 15 minutes or until lightly brown.

OATMEAL SCONES



Oatmeal Scones image

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

1 cup quick-cooking oats
1-3/4 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans, toasted
1 egg
2/3 cup buttermilk
1/4 teaspoon ground cinnamon

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 :

THE BEST OATMEAL SCONES



The Best Oatmeal Scones image

Provided by Whole and Heavenly Oven

Time 30m

Number Of Ingredients 11

3 cups old-fashioned rolled oats
3 cups white whole wheat flour
2/3 cup coconut sugar
4 teaspoons baking powder
1 teaspoon salt
2/3 cup cold butter
1/2 cup whole milk
1/2 cup heavy cream
2 large eggs
1/2 teaspoon ground cinnamon
1 cup raisins

Steps:

  • 1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
  • 2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
  • 3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
  • 4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
  • Yield: 16 scones.
  • Store in an airtight container at room temperature up to 2 days.

COOKED OATMEAL SCONES



Cooked Oatmeal Scones image

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

2 tablespoons butter
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk
1 3/4 cups whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

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.

OATMEAL APPLE CRANBERRY SCONES



Oatmeal Apple Cranberry Scones image

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients. 41

Categories     Baked Goods     Apples     Oats     Scones     Cranberries     High Fibre     Breakfast

Time 40m

Yield 12

Number Of Ingredients 28

all-purpose flour
rolled oats
sugar
baking powder
salt
baking soda
cinnamon
applesauce
margarine
cranberries
apples
milk, skim
honey
honey
all-purpose flour
rolled oats
sugar
baking powder
salt
baking soda
cinnamon
applesauce
margarine
cranberries
apples
milk, skim
honey
honey

Steps:

  • Preheat oven to 425 degrees; spray a baking sheet with nonstick cooking spray. In a large bowl, combine the flour, oats, sugar, baking powder, salt, baking soda and cinnamon. Add ½ cup applesauce and the margarine; cut in with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the cranberries and apple. In a small bowl, combine the milk and ¼ cup honey. Add to the flour mixture; stir together until the dough forms a ball. Turn the dough out onto a well-floured surface; knead 10 to 12 times. Pat the dough into an 8-inch circle. Place on the baking sheet. Use the tip of a knife to score the dough into 12 wedges. In another small bowl, combine the remaining ¼ cup applesauce and 2 tablespoons honey. Brush the mixture over the top of the dough. Bake for 12 to 15 minutes, or until lightly browned. Immediatley remove from the baking sheet; cool on a wire rack for 10 minutes. Serve warm or cool completely. Cut into 12 wedges.

Nutrition Facts :

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