Relatively Healthy Oatmeal Scones Food

(RELATIVELY) HEALTHY OATMEAL SCONES

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.

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.

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.

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:

• 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.