SCOTTISH OAT SCONES
These are delicious and won't last long.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g
PROPER SCOTTISH OAT SCONES
A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).
Provided by januarybride
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
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 OATMEAL DROP SCONES
These are a traditional Scottish recipe. Like a cross between a pancake and a scone. They are made with ingredients that would be staples in the home
Provided by Jubes
Categories Scones
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 358.8, Fat 15.8, SaturatedFat 3.6, Cholesterol 58.6, Sodium 893.7, Carbohydrate 47.2, Fiber 1.8, Sugar 12.5, Protein 7.8
SCOTTISH OAT SCONES
Provided by R. A. Street
Categories Bread Breakfast Brunch Bake Quick & Easy Oat Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
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 OAT SCONES
"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
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