Proper Scottish Oat Scones Recipes

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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

PROPER SCOTTISH OAT SCONES



Proper Scottish Oat Scones image

A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).

Provided by januarybride

Categories     Scones

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 12

2 tablespoons butter (have used Vegan margarine with good results)
1 1/4 cups rolled oats
3/4 cup all-purpose white flour
3/4 cup whole wheat pastry flour
1/4 cup sugar (may sub Splenda)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins (I have subbed these out with dates and dried cranberries in the past)
1 large egg, lightly beaten
1/2 cup nonfat plain yogurt (may use soy with good results)
2 tablespoons canola oil

Steps:

  • 1. Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
  • Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
  • Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
  • Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

SCOTTISH OAT SCONES



Scottish Oat Scones image

I got this recipe about 15 years ago from The Scottish Lion, a country inn in North Conway, NH - alas, the inn no longer exists. I asked for the recipe when I checked out, and they handed it to me on a pre-printed sheet .... turns out everyone wanted the recipe after having them at breakfast.

Provided by JaneinRI

Categories     Scones

Time 25m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 1/4 cups rolled oats, uncooked
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 butter, melted
1/3 cup milk
1 egg
1/2 cup currants or 1/2 cup raisins
8 ounces cream cheese, softened
8 ounces heavy cream

Steps:

  • Preheat oven to 450* F.
  • Mix all dry ingredients together, flour through salt.
  • Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
  • Stir in raisins.
  • Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
  • Cut into 8 to 12 wedges.
  • Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
  • Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
  • Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
  • Trust me- they're best this way.

Nutrition Facts : Calories 402.9, Fat 23, SaturatedFat 13.7, Cholesterol 99.9, Sodium 392.4, Carbohydrate 42, Fiber 2.5, Sugar 12.7, Protein 8.7

SCOTTISH OAT SCONES



Scottish Oat Scones image

"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1-3/4 cups quick-cooking oats
1-1/2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup fat-free milk
1/3 cup canola oil
1/4 cup butter, melted
1 egg
1 egg yolk
1/2 cup raisins
1/2 cup dried cranberries
TOPPING:
1 egg white
1 teaspoon water
1 teaspoon sugar

Steps:

  • In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky). , Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray., In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

SCOTTISH OAT SCONES



Scottish Oat Scones image

Provided by R. A. Street

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Oat     Bon Appétit     Massachusetts     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten to blend
1/2 cup raisins

Steps:

  • Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
  • Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)

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