Rustic Oatmeal Scones Food

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

SCOTTISH OAT SCONES

Steps:

• Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
• Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)

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.

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.

BERRY OATMEAL SCONES

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.

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.