Oat Flour Scones Recipe Recipes Recipe For Meatloaf

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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

SAVOURY OAT SCONES --



Savoury Oat Scones -- image

I've been making these scones for years -- first in sweet and later in savory versions.Try using cheddar, feta, swiss, blue or any other strong cheese. Use fresh parsley and thyme if you have them, otherwise use dried. I really like using dried onions in this particular recipe, but you can experiment, because the recipe is very friendly to adaptations. The amount of chilie pepper flakes is spot on because you don't want a hot-tasting scone. When you bit into an occasional pepper flake you get a flavor zing!

Provided by emmalee1942

Categories     Scones

Time 25m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 cups oatmeal
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup butter, melted
1 egg, beaten
1/3 cup milk
1/2 cup grated or crumbled cheese
2 teaspoons dried parsley
1/2 teaspoon dried thyme
2 teaspoons dried onion flakes
1 teaspoon dried red pepper flakes

Steps:

  • Whisk, or sift, dry ingredients. Combine butter, milk and egg, add to dry ingredients, stir until just moistened.
  • Mix in the cheese, parsley, time, onion and red chilie flakes. Line a baking sheet with parchment paper.
  • Place dough in center. Pat to 1/2" thick circle. Using a sharp knife, cut into 8 wedges, but do not separate.
  • Bake, 450 degrees, 15 minutes, until light brown. If preparing a day ahead, cool completely, before storing airtight.

Nutrition Facts : Calories 327.1, Fat 19.3, SaturatedFat 11.4, Cholesterol 73.1, Sodium 401.4, Carbohydrate 31.6, Fiber 2.2, Sugar 2, Protein 7.6

GRANDMA'S MEATLOAF WITH OATS



Grandma's Meatloaf with Oats image

Grandma's meatloaf recipe was the best I have ever tried to make. My previous attempts to create a healthy, yet good tasting meatloaf recipe failed repeatedly because each attempt resulted in a dry loaf. Not so with Grandma's recipe! I added more seasonings and scaled her recipe up a bit so 2 full pounds of beef can be used and a whole can of tomato sauce (instead of a partial can). Plus beef is usually sold in 1-pound packages, so assembly time is reduced.

Provided by RobotLady

Categories     Beef Meatloaf

Time 1h15m

Yield 8

Number Of Ingredients 9

2 pounds lean ground beef
1 cup old-fashioned oats
1 (8 ounce) can tomato sauce
2 large eggs, slightly beaten
2 tablespoons minced dried onion
¼ teaspoon granulated garlic
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup ketchup, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together ground beef, oats, tomato sauce, eggs, onion, garlic, salt, and pepper until well combined. Press into a 9x5-inch loaf pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour.
  • Remove from the oven and spread ketchup over top. Serve with additional ketchup.

Nutrition Facts : Calories 366 calories, Carbohydrate 9.3 g, Cholesterol 131.6 mg, Fat 25.4 g, Fiber 1.5 g, Protein 23.5 g, SaturatedFat 9.9 g, Sodium 304.2 mg

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 :

OATMEAL SCONES



Oatmeal Scones image

Make and share this Oatmeal Scones recipe from Food.com.

Provided by AuLait

Categories     Scones

Time 45m

Yield 8 scones

Number Of Ingredients 10

1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes (cold)
1 tablespoon sugar, for sprinkling

Steps:

  • 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
  • 2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
  • 3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
  • 4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Nutrition Facts : Calories 349.2, Fat 19.2, SaturatedFat 11.4, Cholesterol 75.5, Sodium 253.8, Carbohydrate 38.9, Fiber 2.1, Sugar 10.6, Protein 6.2

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