Scottish Oat Scones 220 Recipes

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SCOTTISH BUTTERMILK OAT SCONES



Scottish Buttermilk Oat Scones image

This recipe was with Bob's Redmill Steel cut oats. I use the steelcut oats for oatmeal for breakfast and this seemed like a way to get fiber and a scone.

Provided by Muddyboots

Categories     Scones

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup steel cut oats
1 cup buttermilk
1/2 cup whole grain oat flour
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup raisins or 1/3 cup currants
4 tablespoons butter
1 tablespoon milk
cinnamon
sugar

Steps:

  • Preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. In a large bowl combine flours, soda, salt and dried fruit. When steelcut oats done reset oven to 400 degrees. In a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. Using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. Stir mixture until crumbly then stir into buttermilk and oats. I added 1/3 cup of fresh blueberries, drained and dried cranberries. Butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. Score the top into 8 wedges and brush with milk. Mix cinnamon and sugar and sprinkle on top. Bake 12-15 minutes.

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

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.)

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 BUTTERMILK STEEL CUT OAT SCONES



Scottish Buttermilk Steel Cut Oat Scones image

Steel cut oats are my new passion. I haven't tried this recipe yet, but will shortly. It comes from Bob's Red Mill, an excellent brand of healthy grains, etc. The recipe seems a tad fussy, but my mouth waters just thinking about the yummy (and healthy) end result.

Provided by windy_moon

Categories     Scones

Time 55m

Yield 8 scones

Number Of Ingredients 14

1 cup steel cut oats
1 cup buttermilk, at room temperature
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt (to taste)
1/3 cup dried currant
butter (for greasing baking sheet)
4 tablespoons butter, softened and cut into small pieces
1 tablespoon milk
cinnamon-sugar mixture, for topping

Steps:

  • Preheat oven to 350F degrees.
  • Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
  • Remove when slightly golden.
  • Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
  • In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
  • Reset the oven to 400F degrees.
  • Butter a baking sheet.
  • Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
  • Stir in the buttermilk/oat mixture until combined.
  • Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
  • Press the ball of dough directly into the pan, then press into a 3/4" thick circle.
  • With a sharp knife, score the surface, almost to the bottom, making eight wedges.
  • Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
  • Bake for 12 to 15 minutes.
  • Cut into wedges.

Nutrition Facts : Calories 224.7, Fat 7.9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 479.1, Carbohydrate 33.4, Fiber 4.1, Sugar 6.3, Protein 7

SCOTTISH SCONES



Scottish Scones image

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

Provided by Millereg

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup currants
1 egg, beaten
1/2 cup unsalted butter or 1/2 cup margarine, melted
1/3 cup milk

Steps:

  • Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
  • Mix well.
  • Make a well in center.
  • Beat egg until frothy, and mix in melted butter or margarine and milk.
  • Pour into well.
  • Stir to make soft dough.
  • Pat dough into two 6- to 7-inch circles.
  • Transfer to greased baking sheet.
  • Score each top into 8 pie-shaped wedges.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
  • Serve warm with butter and jam.

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