Oatmeal Nutmeg Scones Food

APPLE OATMEAL SCONES

Steps:

• Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.
• In a bowl, stir the flour, oats, brown sugar, baking powder, and salt together.
• Cut the butter into ½ inch cubes and distribute them over the flour mixture.
• With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir the egg, milk, molasses, and vanilla together.
• Add the milk mixture to the flour mixture and stir to combine; the dough will be sticky.
• Stir in the apple and dates until evenly distributed.
• Spread the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
• With a serrated knife, cut into 8 wedges; bake 22-27 minutes, or until a cake tester comes out clean.
• Remove the baking sheet to a wire rack and cool for 10 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Recut into wedges, if necessary; serve warm.

RUSTIC OATMEAL SCONES

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.

OATMEAL NUTMEG SCONES

Steps:

• Position oven rack in the center of oven; preheat oven to 400°; line a baking sheet with parchment paper.
• In a bowl, stir egg and buttermilk together.
• In another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together.
• Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
• Quickly, working with your fingers or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly (you will have pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between-that is just right).
• Pour the egg/buttermilk mixture over the dry ingredient; stir with a fork just until the dough, which will be wet and sticky, comes together; don't overmix.
• Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8-10 times.
• Turn the dough out onto a lightly floured work surface and divide it in half.
• Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter; cut it into 6 wedges and place on baking sheet.
• Bake for 20-22 minutes, or until their tops are golden and firmish.
• Transfer to a rack; cool for 10 minutes before serving.
• **These scones are bumpy, lumpy, and handmade looking.

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.

COOKED OATMEAL SCONES

Steps:

• Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
• Mix in the milk, half at a time.
• Mix the flour, baking powder, and salt.
• You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
• Mix the flour into the oatmeal.
• If the mixture seems too moist, add a little more flour.
• (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
• Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

BUTTERMILK OATMEAL SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
• Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.