Whole Wheat Oatmeal Scones With Blackberries Food

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
• Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
• Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

THE BEST OATMEAL SCONES

Steps:

• 1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
• 2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
• 3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
• 4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
• Yield: 16 scones.
• Store in an airtight container at room temperature up to 2 days.

WHOLE WHEAT OAT SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet (I use parchment paper).
• Dice the butter. Mix the dry ingredients in a bowl, then add the butter and rub inches Set aside. In another bowl whisk together the eggs and buttermilk. Set aside 2 tablespoons for glazing.
• Stir the remaining egg mixture into the dry ingredients to form a dough. Stir in the currants.
• Roll out the dough on a lightly floured surface to about 3/4 inch thick. Stamp out rounds with a floured cutter. Place on the prepared baking sheet and brush with the reserved egg mixture.
• Bake for 12-15 minutes until golden brown. Leve to cool slightly before serving.

WHOLE WHEAT OATMEAL SCONES WITH BLACKBERRIES

Steps:

• Mix first four ingredients.
• Cut in the shortening and the butter.
• Add baking soda to sour milk. (If you don't have sour milk or buttermilk, add 1 Tbsp of lemon juice to milk to make 1 cup, then let sit until thickened.).
• Mix milk and blackberries into dough.
• Drop onto parchment lined baking sheet. It helps to compress each scone with your hand a bit to make sure that it stays together while baking. You can also freeze unbaked scones at this point.
• Bake at 400 degrees for 20-25 minutes.

WHOLE WHEAT BLUEBERRY SCONES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar. , Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

BLUEBERRY OAT SCONES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
• Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
• Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
• Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
• *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

WHOLE WHEAT CRANBERRY SCONES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

BLUEBERRY OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
• Bake in preheated oven until lightly browned, 20 to 25 minutes.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.