SCOTTISH BUTTERMILK OAT SCONES
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
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
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
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
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
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
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
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
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
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
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
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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SCOTTISH OAT SCONES WITH HONEY DRIZZLE - 31 DAILY
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- In a food processor or large bowl, combine flour, oats, 1/3 cup sugar, baking powder and salt; mix well. Cut in margarine with a pastry blender, two knives, or pulse with the blade attachment of a food processor until the mixture resembles coarse crumbs. Add the buttermilk; stir with a fork just until the dry ingredients are moistened. Add additional buttermilk as needed to bring the dough together. It should be slightly sticky. Fold in the raisins.
- Turn the dough out onto a lightly floured surface; knead gently a few times until the dough comes together. Roll or pat dough into an 8-inch circle, about 1/2 inch thick. Cut into 8 to 10 wedges and place on prepared baking sheet.
- In a small bowl, whisk the egg; brush over each wedge. Combine the cinnamon and sugar and sprinkle each wedge over the top of the egg wash. Bake 12 to 15 minutes or until light golden brown. Do not overbake. Drizzle each scone with honey and serve warm.
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