Oat Flour Scones Recipe Recipe For Chicken

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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

BUTTERMILK OATMEAL SCONES



Buttermilk Oatmeal Scones image

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

2 cups all-purpose flour
1 ¼ cups quick-cooking oats
½ cup packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter-flavored shortening
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar

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

OATMEAL-CURRANT SCONES



Oatmeal-Currant Scones image

These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.

Provided by Alison

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 16

Number Of Ingredients 11

¼ cup orange juice
¼ cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup unsalted butter, cubed
1.3 cups cold milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
  • In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
  • Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  • Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
  • Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g

OATMEAL BAKED CHICKEN



Oatmeal Baked Chicken image

This recipe proves you can have fried chicken without a lot of fuss. The chili powder and cumin add a subtle spiciness that appeals to everyone.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt, optional
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/2 cup milk
2 tablespoons butter or margarine, melted

Steps:

  • Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.

Nutrition Facts : Calories 478 calories, Fat 26g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 207mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.

CHERRY-CHIP OAT SCONES



Cherry-Chip Oat Scones image

My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. -Amy Brnger, Portsmouth, New Hampshire

Provided by Taste of Home

Time 35m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1/2 cup oat flour
1/2 cup old-fashioned oats
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons cold butter, cubed
1 cup buttermilk
1/3 cup dried cherries, chopped
1/3 cup miniature semisweet chocolate chips
1/4 cup finely chopped pecans, toasted
TOPPING:
1 tablespoon coarse sugar
1 tablespoon old-fashioned oats

Steps:

  • Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans., Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats., Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 229 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.

SCOTTISH OATMEAL DROP SCONES



Scottish Oatmeal Drop Scones image

These are a traditional Scottish recipe. Like a cross between a pancake and a scone. They are made with ingredients that would be staples in the home

Provided by Jubes

Categories     Scones

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup self-raising flour
3 teaspoons baking powder
1 pinch salt
1/2 cup oatmeal
2 tablespoons soft brown sugar
60 g margarine or 60 g butter
2 tablespoons treacle, golden syrup can be used as a substitute
1 egg
2/3 cup milk

Steps:

  • Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
  • Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
  • Whisk together the egg and milk.
  • Combine all ingredients. Mix well.
  • Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
  • Serve hot with butter.

Nutrition Facts : Calories 358.8, Fat 15.8, SaturatedFat 3.6, Cholesterol 58.6, Sodium 893.7, Carbohydrate 47.2, Fiber 1.8, Sugar 12.5, Protein 7.8

(RELATIVELY) HEALTHY OATMEAL SCONES



(Relatively) Healthy Oatmeal Scones image

After finding an old scone recipe in the crevices of my kitchen, I experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. These are best warm, split in half and spread with jam, preserves, butter, and/or clotted cream. Also great with a hot cup of tea. =)

Provided by slicedpeaches

Categories     Scones

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 1/4 cups wheat flour
3/4 cup old fashioned oats
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dried fruit (raisins, currants, cranberries, etc.) (optional)
1/4 cup light butter or 1/4 cup margarine
2/3 cup buttermilk
1 tablespoon half-and-half (optional)
2 teaspoons vanilla extract
extra sugar
1 tablespoon buttermilk (for brushing)

Steps:

  • Preheat your oven to 450 degrees Fahrenheit.
  • Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
  • Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
  • Add dried fruit to dry mixture if desired.
  • In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
  • Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
  • Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
  • Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
  • For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
  • Enjoy.

THE CHEESEBOARD COLLECTIVE'S OAT SCONES



The Cheeseboard Collective's Oat Scones image

Cheeseboard, in Berkeley, CA, makes some of the best oat scones known to mankind: light, airy, and not too sweet. This is the recipe from their cookbook, although I think it is missing the pinch of magic that they add to everything they make!

Provided by girl-with-glasses

Categories     Scones

Time 50m

Yield 10-12 scones, 10-12 serving(s)

Number Of Ingredients 12

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup packed brown sugar
2 cups old fashioned oats
3/4 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup currants
3/4 cup buttermilk
1/2 cup heavy cream
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
  • Sift together flours, baking soda and baking powder into a large bowl.
  • Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
  • Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
  • Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
  • Let the dough stand for 10 minutes.
  • Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
  • Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
  • Brush the tops with the beaten egg.
  • Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.

Nutrition Facts : Calories 378, Fat 20.2, SaturatedFat 12, Cholesterol 74.8, Sodium 357.5, Carbohydrate 44.8, Fiber 3.4, Sugar 19.1, Protein 6.8

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 :

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