Steel Cut Oatmeal 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

STEEL CUT OATMEAL SCONES



Steel Cut Oatmeal Scones image

Very slightly sweet, quite healthy compared to your average scone. If you want this sweet add another 1/2 cup sugar or splenda!! Great for on the go. This is also great if you add a cup of dried fruit such as blueberries, cherries or currants at the end. Be careful not to overmix and remember, these are not meant to be sweet. Caution this is a fairly moist dough, just use quite a bit of flour to avoid sticking. This recipe is lower calorie, high fiber, high protein (for a scone), and very low GI. These will keep you full for a very long time.

Provided by TaterBug

Categories     Scones

Time 1h22m

Yield 24 serving(s)

Number Of Ingredients 16

2 cups steel cut oats
2 cups low-fat buttermilk
1 egg
1/2 cup unsweetened applesauce
1/2 cup light brown sugar
2 cups whole wheat pastry flour
1 cup all-purpose flour
1/2 cup butter, cold and diced
1/2 teaspoon salt
1/4 teaspoon cream of tartar
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • Soak the oatmeal in the buttermilk for up 2 -3 hours, a minimum of 1 hour.
  • MIx all dry ingredients together including cinnamon.
  • Cut butter into dry ingredients.
  • Mix extracts, egg and sugar well, into oatmeal/buttermilk mixture.
  • Very gently mix wet and dry mixtures together until just incorporated and turn out onto floured surface.
  • Roll out and cut to the size you prefer.
  • Bake at 375 for 10-15 minutes depending on your oven, watch these very closely to make sure they do not dry out!
  • Makes 24 medium/small scones.

Nutrition Facts : Calories 170.3, Fat 5.4, SaturatedFat 2.8, Cholesterol 19.8, Sodium 222.9, Carbohydrate 26.2, Fiber 3, Sugar 5.5, Protein 5.1

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 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.

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