The Cheeseboard Collectives Oat Scones Food

THE CHEESEBOARD COLLECTIVE'S OAT SCONES

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
• Sift together flours, baking soda and baking powder into a large bowl.
• Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
• Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
• Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
• Let the dough stand for 10 minutes.
• Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
• Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
• Brush the tops with the beaten egg.
• Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.

CHEESE BOARD CORN CHERRY SCONES

Steps:

• Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
• Sift together flour, baking soda and baking powder into a large bowl.
• Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
• Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
• Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
• Let the batter stand for 5 minutes.
• Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
• Sprinkle the 1/4 cup sugar on top of the scones.
• Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
• Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

LIGHT PUMPKIN-OAT SCONES

Steps:

• # Preheat oven to 400 degrees.
• # Prepare baking sheet by sparying lightly with cooking spray.
• # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
• # Cut in the margarine until the mixture resembles course meal.
• # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
• # Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
• # Place the dough ball on the baking sheet and spread out into disk.
• Cut into 6 wedges.
• # Bake the scones 20 - 22 minutes.

VERY TASTY CHEESY CHEDDAR AND OAT SCONES

Steps:

• Preheat oven to 220C - gas 7.
• In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs.
• Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk.
• Bring it all together and make a soft dough.
• Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm.
• Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly!
• Re-roll all the trimings and stamp out some more rounds until the dough is finished.
• Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired.
• Bake for 12-15 minutes until well risen and golden.
• Cool on a wire rack - if you can manage it!
• Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER!
• Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper.

SAVOURY OAT SCONES --

Steps:

• Whisk, or sift, dry ingredients. Combine butter, milk and egg, add to dry ingredients, stir until just moistened.
• Mix in the cheese, parsley, time, onion and red chilie flakes. Line a baking sheet with parchment paper.
• Place dough in center. Pat to 1/2" thick circle. Using a sharp knife, cut into 8 wedges, but do not separate.
• Bake, 450 degrees, 15 minutes, until light brown. If preparing a day ahead, cool completely, before storing airtight.

LIGHT CRANBERRY OAT SCONES

Steps:

• Preheat oven to 350 degrees.
• Combine first six ingredients in a medium mixing bowl.
• Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
• Combine milk, yogurt, and egg substitute in a small mixing bowl.
• Add to dry ingredients, mixing thoroughly.
• Stir in sweetened dried cranberries.
• Spread batter into a 9-inch circle on an ungreased cookie sheet.
• Sprinkle top of scones with brown sugar.
• Cut into 8 wedges.
• Bake 30 to 35 minutes or until golden brown.
• Remove scones from oven and re-cut edges.