Toasted Oat Scones Recipes

SCOTTISH OAT SCONES

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.

OATMEAL SCONES

Steps:

• Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

TOASTED OAT SCONES

Steps:

• Place oats on a lightly greased baking sheet. Bake at 450°F for 3 minutes or until lightly toasted, stirring once. Cool completely.
• Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly. Add dried cranberries; toss well.
• Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a lightly greased baking sheet. Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar.
• Bake at 450°F for 11 minutes or until golden. Serve warm.

OATMEAL CRANBERRY SCONES

Steps:

• Preheat the oven to 450°F (230°C).
• Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
• Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
• Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
• Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

BUTTERMILK TOASTED-OAT SCONES

Steps:

• Heat oven to 350°. Spread oats and oat bran in ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes, stirring occasionally, until light brown cool. Increase oven temperature to 400°. Cut margarine into flour, brown sugar, baking powder, baking soda and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in egg whites and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and sprinkle with oats if desired. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet carefully separate wedges. Serve warm.1 scone: Calories 180 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 0mg Sodium 250mg Carbohydrate 20g (Dietary Fiber 3g) Protein 5g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.