Oatmeal Scones With Dried Apricots And Cranberries Recipes

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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

OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES



Oatmeal Scones With Dried Apricots and Cranberries image

I found this recipe on the New York Daily News website. One of the reasons I like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and I can guarantee a good workout in the process. Another reason I like this recipe is because it uses dried cranberries (craisins). I love these little babies.

Provided by Mirj2338

Categories     Scones

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups rolled oats (not instant)
1 1/4 cups all-purpose flour
1/3 cup light brown sugar
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes (1 cup)
1/3 cup dried roughly chopped apricot
1/4 cup dried sweetened cranberries
1/3 cup buttermilk
1 large egg

Steps:

  • Adjust the oven rack to center position and heat oven to 375 degrees.
  • Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
  • Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
  • Remove from the oven and cool completely.
  • Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
  • Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
  • Blend briefly to combine.
  • Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
  • Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
  • Transfer to a large bowl.
  • Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
  • Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
  • Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
  • Pat down into a 6- to 7-inch disk and cut into 8 wedges.
  • Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
  • Cool on a rack for at least 10 minutes before serving.

CRAN OAT SCONES



Cran Oat Scones image

Provided by Food Network

Time 37m

Yield 8 scones

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup oatmeal
6 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons cold unsalted butter
1/2 cup dried cranberries
3/4 cup buttermilk

Steps:

  • Preheat the oven to 375 degrees F.
  • In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
  • On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

DRIED APRICOT SCONES



Dried Apricot Scones image

Provided by Food Network

Number Of Ingredients 8

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup chopped dried California Apricots
1 1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar

Steps:

  • Preheat oven to 425degrees. Use an ungreased baking sheet. Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\

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

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

APRICOT SCONES



Apricot Scones image

Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin

Provided by Taste of Home

Time 35m

Yield 16 scones (1 cup cream).

Number Of Ingredients 16

DEVONSHIRE CREAM:
3 ounces cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup heavy whipping cream
SCONES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange zest
1 cup plus 2 tablespoons heavy whipping cream, divided
Jam of your choice

Steps:

  • For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

Nutrition Facts : Calories 230 calories, Fat 16g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 177mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY APRICOT SCONES



Cranberry Apricot Scones image

Dried apricots and cranberries and a bit of grated orange peel give these golden scones plenty of fruity flavor. They're perfect served with a mug of hot coffee or tea.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 13

3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
1/3 cup chopped dried apricots
1/3 cup dried cranberries
3/4 cup buttermilk
1 large egg
1 large egg white
2 teaspoons grated orange zest
Additional sugar

Steps:

  • In a bowl, combine the dry ingredients. Cut in butter until mixture resembles fine crumbs. Stir in apricot and cranberries. In a bowl, combine the buttermilk, egg, egg white and orange zest; stir into crumb mixture just until blended., Turn onto a floured surface; knead gently four times. Roll into a 12x6-in. rectangle. Cut into eight 3-in. squares. Cut each square into two triangles. Separate pieces and transfer to a greased baking sheet. Sprinkle with additional sugar. , Bake at 400° for 12-15 minutes or until browned. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 216mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL AND DRIED-CHERRY BISCUIT SCONES



Oatmeal and Dried-Cherry Biscuit Scones image

Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 biscuits

Number Of Ingredients 12

1 1/4 cups all-purpose flour, plus more for work surface
1 cup old-fashioned rolled oats
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/2 cup dried cherries
1 large egg, beaten
1/4 cup buttermilk, plus more for brushing
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
  • In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
  • Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
  • Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.

RUSTIC OATMEAL SCONES



Rustic Oatmeal Scones image

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

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cold butter, cubed
2 cups quick-cooking oats
1 cup dried blueberries or raisins
1 cup plain yogurt
3 tablespoons fat-free milk, divided
Coarse sugar

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

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Top Asked Questions

What is the recipe for a cranberry oat scones?
Cranberry Oat Scones Recipe: 1 3/4 cups (230 grams) all purpose flour 1/2 cup (100 grams) granulated white sugar 1/2 teaspoon (2 grams) salt 1 teaspoon (5 grams) baking powder 1/4 teaspoon ground cinnamon (optional) 1/2 cup (113 grams) cold unsalted butter, diced 3/4 cup (60 grams) old-fashioned rolled oats (can use quick cooking rolled oats)
How do you make fruit scones?
These scones are loaded with fruit. In a bowl, combine flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs; stir in fruit. Add milk and egg, mixing until dry ingredients are moistened.
How to bake oats and oatmeal cookies?
Instructions In a bowl, combine flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs; stir in fruit. Add milk and egg, mixing until dry ingredients are moistened. Place the dough on a lightly greased or parchment lined cookie sheet. Bake in preheated 375° oven for 30 minutes or until golden brown.
How long to bake scones in the oven?
Sprinkle a little flour on top of the dough and roll out or pat dough into an 8-inch circle. With sharp knife, score 12 wedges. Bake in preheated 375° oven for 30 minutes or until golden brown. Cut the scones apart and serve warm with butter and jam or honey.

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