BERRY OATMEAL SCONES
These are the easiest and the tastiest berry oatmeal scones ever. I've been making them since I was 9 years old, that is how easy they are to make.
Provided by Murton8r
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®).
- Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center; pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries.
- Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 39.4 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 8.7 g, Sodium 428.4 mg, Sugar 10.1 g
BLUEBERRY OATMEAL SCONES
These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.
Provided by sarah
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
- Bake in preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g
OAT BLUEBERRY SCONES
This is a slight variation on a Company's Coming recipe. I've substituted frozen blueberries for currants.
Provided by Glitterhoof
Categories Scones
Time 25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix 1st 5 ingredients in a large bowl and make a well in the center.
- In another bowl beat egg, mix in butter and milk. Pour into well in dry ingredients, add blueberries and stir to make a soft dough. Form either into 16 individual rolls or two 6-7 inch circles scored on top into 8 pie-shaped wedges. Transfer to baking sheet & sprinkle with sugar.
- Bake in 425 degree oven for 15 minutes until risen and browned.
- Makes 16 scones.
BLUEBERRY BREAKFAST SCONES
Provided by Food Network
Time 30m
Yield 8 wedges
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F.
- Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the 2 eggs and cream with a knife. Gently mix in the blueberries with your hands.
- Turn the dough out onto a lightly floured surface and press it into a 6 by 6-inch square pan. Cut the pastry into quarters, then halve each quarter. Place the pan onto the prepared baking tray and brush the scones with the egg and milk glaze. Bake for 15 to 20 minutes, or until golden. Serve warm with butter, if you like.
BLUEBERRY OAT SCONES
Make and share this Blueberry Oat Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 375.
- Grease cookie sheet.
- Combine the flour,oats,sugar,baking powder salt& nutmeg.
- mixing well.
- Cut in the butter until mixture is crumbly.
- In a small mixing bowl,beat the egg slightly,beat in orange juice& peel.
- Add the egg mixture to the flour mixture,and stir just enough to blend.
- Stir in berries.
- Knead into a small ball.
- Put onto a cookie sheet,& with floured hands,& press into a 8 inch circle.
- Cut into 10 wedges.
- Do not separate,then brush the top of the dough with melted butter.
- Sprinkle with sugar.
- Bake 20-25 minutes or until golden.
BLUEBERRY OAT SCONES
Provided by Molly Wizenberg
Categories Breakfast Brunch Bake Blueberry Summer Butter Oatmeal Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 11 to 12 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
- Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
- Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
- Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
RUSTIC OATMEAL SCONES
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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