THE CHEESEBOARD COLLECTIVE'S OAT SCONES
Cheeseboard, in Berkeley, CA, makes some of the best oat scones known to mankind: light, airy, and not too sweet. This is the recipe from their cookbook, although I think it is missing the pinch of magic that they add to everything they make!
Provided by girl-with-glasses
Categories Scones
Time 50m
Yield 10-12 scones, 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 378, Fat 20.2, SaturatedFat 12, Cholesterol 74.8, Sodium 357.5, Carbohydrate 44.8, Fiber 3.4, Sugar 19.1, Protein 6.8
CRAN OAT SCONES
Provided by Food Network
Time 37m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
- On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.
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.)
CHIA & OAT BREAKFAST SCONES WITH YOGURT AND BERRIES
These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Snack
Time 28m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
- Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen - they don't have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
- The scones can be eaten immediately or cooled and stored for later. If you're following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.
Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.77 milligram of sodium
CHEESE BOARD CORN CHERRY SCONES
This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
Provided by hannahactually
Categories Scones
Time 55m
Yield 15-20 scones, 15-20 serving(s)
Number Of Ingredients 10
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.
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