OATMEAL-CURRANT SCONES
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
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 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
CREAM SCONES WITH CURRANTS
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g
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.)
OATMEAL CURRANT SCONES
Steps:
- Preheat oven to 425ºF.
- Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
- Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
- Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
- Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
- Serve warm or at room temperature.
CLASSIC CURRANT SCONES
Provided by Food Network
Yield About 30 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
- Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
More about "oatmeal currant scones recipes"
OATMEAL-CURRANT SCONES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 30
- 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. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
OATMEAL CURRANT SCONES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
OATMEAL CURRANT SCONES - PALATABLE PASTIME
From palatablepastime.com
SCOTTISH OAT SCONES RECIPE | QUAKER OATS
From quakeroats.com
CURRANT OAT SCONES - BAKE OR BREAK
From bakeorbreak.com
RECIPE: CURRANT SCONES | WHOLE FOODS MARKET
From wholefoodsmarket.com
LEMON CURRANT OATMEAL SCONES WITH FRESH LAVENDER LEAVES
From inspirededibles.ca
OATMEAL-CURRANT SCONES - ENGLISH RECIPES
From fooddiez.com
SCONE RECIPE: OATMEAL-CURRANT SCONES BY ANONYMOUS – REDCIPES
From redcipes.com
OATMEAL-CURRANT SCONES | RECIPESTY
From recipesty.com
SCOTTISH OAT AND CURRANT SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
OATMEAL CURRANT SCONE RECIPE | FREE SCONE RECIPES ONLINE
From imperialteagarden.com
OATMEAL-CURRANT SCONES RECIPE | ALLRECIPES
From avize.aussievitamin.com
GLAZED OATMEAL MAPLE SCONES WITH PECANS & CURRANTS
From onceuponachef.com
10 OAT SCONE RECIPES FOR WHEN YOU'RE TIRED OF OATMEAL
From allrecipes.com
CURRANT SCONES - JAMIE GELLER
From jamiegeller.com
OATMEAL CURRANT SCONES - THEVIEWFROMTHE32NDFLOORRECIPES
From sites.google.com
OATMEAL SCONES | CANADIAN LIVING
From canadianliving.com
OATMEAL SCONES WITH CURRANTS - THE WINE-DARK SEA
From thewinedarksea.com
OATMEAL - CURRANT SCONES - RECIPE | COOKS.COM
From cooks.com
BLACK CURRANT OATMEAL SCONE RECIPE | EDIBLE KENTUCKY & SOUTHERN …
From ediblekentucky.ediblecommunities.com
CURRANT SCONES - JO COOKS
From jocooks.com
RECIPE FOR IRISH OATMEAL SCONES | ALMANAC.COM
From almanac.com
OATMEAL CURRANT SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OATMEAL-CURRANT SCONES | RECIPE | SCONES, SCONE RECIPE, OAT SCONES
From pinterest.ca
OATMEAL-CURRANT SCONES - YUM TASTE
From yumtaste.com
OATMEAL CURRANT SCONES - RECIPES | COOKS.COM
From cooks.com
CINNAMON OATMEAL CURRANT SCONES - PILLSBURY BAKING
From pillsburybaking.com
GLAZED OATMEAL MAPLE SCONES RECIPE | RECIPES.NET
From recipes.net
OATMEAL SCONES WITH CURRANTS - GO FOOD
From gofoodfood.cc
MAGNOLIA DAYS | BUTTERMILK CURRANT SCONES
From magnoliadays.com
OATMEAL-CURRANT SCONES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CRANBERRY OAT SCONES RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
OATMEAL CURRANT SCONES - ENGLISH RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search