Sunfloweroatmealscones Recipes

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

SUNFLOWER OATMEAL LOAVES

Steps:

• Place oats in a small bowl; add boiling water, honey and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, wheat germ, yeast and salt. Beat in oat mixture until blended. Stir in sunflower kernels and enough remaining flour to form a stiff dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide into four portions; shape into 8-in. x 2-in. loaves. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Beat egg yolk and cold water; brush over loaves. Sprinkle with sesame seeds. With a sharp knife, cut slits in tops of loaves. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

SUNFLOWER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
• Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

OATMEAL SUNFLOWER SEED COOKIES

Steps:

• Cream butter and both sugars well.
• Add dry ingredients.
• Mix well.
• Drop by teaspoons onto a well greased cookie sheet.
• Bake at 350° for 12-15 minutes.

SUNFLOWER OATMEAL SCONES

Steps:

• Preheat oven to 350*F.
• Lightly grease a sheet pan with shortening or line it with parchment paper.
• In a small bowl, combine the diced fruit.
• Add the apple juice and stir to coat the fruit, leaving the mixture to soak while you prepare the remaining ingredients.
• In a blender or food processor whirl the oats briefly until they resemble coarse meal.
• The oats should now measure approximately 1 cup.
• Repeat the process with the sunflower seeds, until they too resemble coarse meal.
• In a large bowl, combine the ground oats, sunflower seeds and combine with the flour, baking powder, salt and sugar.
• Toss or stir gently to mix thoroughly.
• Add the cold butter to the dry ingredients.
• With a pastry cutter cut them into the mixture until it resembles coarse meal.
• Beat the eggs with the buttermilk and fresh lemon zest.
• Stir in the diced fruit mixture.
• Pour this mixture into the dry ingredients and stir with a fork until the mixture follows the fork around the bowl.
• Pour the dough out onto a lightly floured board and knead briefly, just to bind.
• pat the dough into a 10 inch circle and place it onto the prepared pan.
• Score the dough into 8 to 12 wedges.
• Bake in a fully pre-heated oven for 20 to 25 minutes or until lightly golden.
• Cool slightly before breaking into wedges.