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
OATMEAL SCONES FROM ALICE'S TEA CUP
Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, "Alice's Tea Cup", by Haley Fox & Lauren Fox
Provided by Katzen
Categories Scones
Time 27m
Yield 10-12 Scones, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
- Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
- Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
- Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
- Bake scones for about 12 minutes, or until lightly browned.
(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.
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
OATMEAL SCONES WITH A BIT OF HEAVEN
From Nestle - these oatmeal scones are pretty enough for tea time and easy enough to make to serve for breakfast for your family. The Bit of Heaven in these is the chocolate - it is its own food group right?
Provided by HokiesMom
Categories Scones
Time 20m
Yield 24 scones, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F
- In a large bowl, combine the flour, brown sugar, baking powder and salt.
- With pastry blender cut in butter until mixture resembles coarse crumbs.
- Stir in mini morsels and oats.
- Reserve 2 tablespoons of the beaten eggs (set aside) and combine the remainder of the eggs with the milk in a small bowl.
- Stir egg mixture into the dry ingredients just until moistened (do not over-mix).
- On a lightly floured board, roll dough 1/2 inch thick. Cut into 2-inch diamonds (2 inches across and 2 inches long).
- Place on ungreased cookie sheets. Brush tops of pieces with the reserved beaten eggs and sprinkle with the granulated sugar.
- Bake 10 minutes or until golden brown. Great served warm.
PUMPKIN SCONES FROM ALICE'S TEA CUP
These are THE pumpkin scone from Alice's Tea Cup in NY. Moist, slightly spicy, definately gooey and sweet on top - think of a pumpkin pie in a scone. These scones are best served warm, and if you're not serving them right away, reserve the glaze until just before you serve them. NOTE: The amount of cinnamon and ginger seems quite alot, but I did email and verify it; if you're not a spicy sort of person, reduce it, or if your spice house has particularly potent spices, reduce it, but this is the character for which the scones are known: they are spicy, and they are addictive!
Provided by Katzen
Categories Scones
Time 30m
Yield 10-12 scones, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
- Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
- While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
- To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
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