OATMEAL SCONES
Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.
Provided by Barb G.
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine first 5 ingredients in a food processor or bowl.
- Add butter and process until it resembles coarse meal.
- Add oats, currants and buttermilk and stir mixture until dough just sticks together.
- (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
- Roll out dough to 1 inch thickness.
- (in circle) cut into pie shaped pieces or cut with cookie cutter.
- Arrange on a slightly greased baking sheet.
- Gently brush scones with egg and bake 20 minutes or until golden.
- Serve with Apple Butter.
- Enjoy.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4
CREAM SCONES WITH CURRANTS
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g
OATMEAL-CURRANT SCONES
These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.
Provided by Alison
Categories Bread Quick Bread Recipes Scone Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
- In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g
OATMEAL CURRANT SCONES
Steps:
- Preheat oven to 425ºF.
- Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
- Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
- Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
- Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
- Serve warm or at room temperature.
OATMEAL-CURRANT SCONES
Categories Bread Breakfast Brunch Bake Quick & Easy Currant Dried Fruit Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar.
- Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
OATMEAL SCONES
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
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.
Nutrition Facts :
(RELATIVELY) HEALTHY OATMEAL SCONES
After finding an old scone recipe in the crevices of my kitchen, I experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. These are best warm, split in half and spread with jam, preserves, butter, and/or clotted cream. Also great with a hot cup of tea. =)
Provided by slicedpeaches
Categories Scones
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450 degrees Fahrenheit.
- Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
- Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
- Add dried fruit to dry mixture if desired.
- In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
- Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
- Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
- Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
- For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
- Enjoy.
More about "oatmeal currant scones food"
OATMEAL-CURRANT SCONES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 30
- Preheat oven to 400°F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar.
- Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
SCOTTISH OAT SCONES RECIPE | QUAKER OATS
From quakeroats.com
RECIPE: CURRANT SCONES | WHOLE FOODS MARKET
From wholefoodsmarket.com
OATMEAL CURRANT SCONES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
10 BEST HEALTHY OATMEAL SCONES RECIPES | YUMMLY
From yummly.com
CURRANT SCONES - JAMIE GELLER
From jamiegeller.com
OATMEAL-CURRANT SCONES | RECIPE | CURRANT SCONES RECIPE, CURRANT …
From pinterest.co.uk
CURRANT SCONES - JO COOKS
From jocooks.com
ASTRAY RECIPES: OATMEAL CURRANT SCONES - COUNTRY COOKING
From astray.com
SCOTTISH OAT AND CURRANT SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
OATMEAL-CURRANT SCONES - ENGLISH RECIPES
From fooddiez.com
OATMEAL CURRANT SCONES - THEVIEWFROMTHE32NDFLOORRECIPES
From sites.google.com
OATMEAL-CURRANT SCONES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
OATMEAL SCONES WITH CURRANTS - THE WINE-DARK SEA
From thewinedarksea.com
LOWFAT OAT AND CURRANT SCONES | WHAT WOULD CATHY EAT?
From whatwouldcathyeat.com
OATMEAL CURRANT SCONES - PALATABLE PASTIME
From palatablepastime.com
RECIPE FOR IRISH OATMEAL SCONES | ALMANAC.COM
From almanac.com
ORANGE AND CURRANT SCONES - THE ENGLISH KITCHEN
From theenglishkitchen.co
SCONE RECIPE: OATMEAL-CURRANT SCONES BY ANONYMOUS – REDCIPES
From redcipes.com
OATMEAL-CURRANT SCONES | RECIPESTY
From recipesty.com
GLAZED OATMEAL MAPLE SCONES RECIPE | RECIPES.NET
From recipes.net
WORLD’S BEST SCOTTISH SCONES WITH CURRANTS – RANTS RAVES AND …
From rantsravesandrecipes.com
OATMEAL CURRANT SCONES - RECIPES | COOKS.COM
From cooks.com
OATMEAL-CURRANT SCONES
From cooking-right.net
OATMEAL-CURRANT SCONES | RECIPE | SCONES, SCONE RECIPE, OAT SCONES
From pinterest.com
OATMEAL - CURRANT SCONES - RECIPE | COOKS.COM
From cooks.com
10 OAT SCONE RECIPES FOR WHEN YOU'RE TIRED OF OATMEAL
From allrecipes.com
CINNAMON OATMEAL CURRANT SCONES - PINTEREST
OATMEAL SCONES | CANADIAN LIVING
From canadianliving.com
OATMEAL-CURRANT SCONES (KITCHENPC)
From kitchenpc.com
CURRANT OAT SCONES - BAKE OR BREAK
From bakeorbreak.com
OATMEAL-CURRANT SCONES - YUM TASTE
From yumtaste.com
OATMEAL CURRANT SCONES - ENGLISH RECIPES
From fooddiez.com
BLACK CURRANT OATMEAL SCONES - EDIBLE KENTUCKY & SOUTHERN INDIANA
From ediblekentucky.ediblecommunities.com
GLAZED OATMEAL MAPLE SCONES WITH PECANS & CURRANTS
From onceuponachef.com
OATMEAL SCONES WITH PECANS AND CURRANTS | CURRANT RECIPES, …
From pinterest.ca
FRINKFOOD - OATMEAL-CURRANT SCONES
From frinkfood.com
LEMON CURRANT OATMEAL SCONES WITH FRESH LAVENDER LEAVES
From inspirededibles.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love