Scottish Oat Scones 220 Food

PROPER SCOTTISH OAT SCONES

Steps:

• 1. Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
• Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
• Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
• Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 400 degrees. Grease a large cookie sheet.
• Put first eight ingredients (up to raisins) into a large bowl. Cut with a fork until the mixture resembles coarse crumbs.
• Add egg and milk to mixture. Stir until just moist.
• Drop spoonfuls of dough onto cookie sheet forming large piles. You should end up with 10-12 scones spaced about one inch apart. Sprinkle with sugar.
• Bake for 12-15 minutes or until the scones start to turn golden on the edges.

SCOTTISH OAT SCONES

Steps:

• In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky). , Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray., In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

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.)

SCOTTISH BUTTERMILK STEEL CUT OAT SCONES

Steps:

• Preheat oven to 350F degrees.
• Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
• Remove when slightly golden.
• Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
• In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
• Reset the oven to 400F degrees.
• Butter a baking sheet.
• Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
• Stir in the buttermilk/oat mixture until combined.
• Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
• Press the ball of dough directly into the pan, then press into a 3/4" thick circle.
• With a sharp knife, score the surface, almost to the bottom, making eight wedges.
• Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
• Bake for 12 to 15 minutes.
• Cut into wedges.

SCOTTISH OATMEAL DROP SCONES

Steps:

• Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
• Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
• Whisk together the egg and milk.
• Combine all ingredients. Mix well.
• Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
• Serve hot with butter.