Best Buttermilk Toasted Oat Scones Recipes

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OATMEAL SCONES



Oatmeal Scones image

Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.

Provided by Barb G.

Categories     Scones

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt, necessary
1/3 cup sugar or 1/3 cup Splenda sugar substitute
3/4 cup unsalted butter, cold, cut into bits
1 1/3 cups old fashioned oats
1/2 cup dried currants, raisins or 1/2 cup dried cranberries
1/2 cup milk (I use buttermilk) or 1/2 cup buttermilk (I use buttermilk)
1 large egg, lightly beaten
1 cup apple butter (served with)

Steps:

  • Preheat oven to 375 degrees.
  • Combine first 5 ingredients in a food processor or bowl.
  • Add butter and process until it resembles coarse meal.
  • Add oats, currants and buttermilk and stir mixture until dough just sticks together.
  • (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
  • Roll out dough to 1 inch thickness.
  • (in circle) cut into pie shaped pieces or cut with cookie cutter.
  • Arrange on a slightly greased baking sheet.
  • Gently brush scones with egg and bake 20 minutes or until golden.
  • Serve with Apple Butter.
  • Enjoy.

Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4

PROPER SCOTTISH OAT SCONES



Proper Scottish Oat Scones image

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

2 tablespoons butter (have used Vegan margarine with good results)
1 1/4 cups rolled oats
3/4 cup all-purpose white flour
3/4 cup whole wheat pastry flour
1/4 cup sugar (may sub Splenda)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins (I have subbed these out with dates and dried cranberries in the past)
1 large egg, lightly beaten
1/2 cup nonfat plain yogurt (may use soy with good results)
2 tablespoons canola oil

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 BUTTERMILK STEEL CUT OAT SCONES



Scottish Buttermilk Steel Cut Oat Scones image

Steel cut oats are my new passion. I haven't tried this recipe yet, but will shortly. It comes from Bob's Red Mill, an excellent brand of healthy grains, etc. The recipe seems a tad fussy, but my mouth waters just thinking about the yummy (and healthy) end result.

Provided by windy_moon

Categories     Scones

Time 55m

Yield 8 scones

Number Of Ingredients 14

1 cup steel cut oats
1 cup buttermilk, at room temperature
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt (to taste)
1/3 cup dried currant
butter (for greasing baking sheet)
4 tablespoons butter, softened and cut into small pieces
1 tablespoon milk
cinnamon-sugar mixture, for topping

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.

Nutrition Facts : Calories 224.7, Fat 7.9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 479.1, Carbohydrate 33.4, Fiber 4.1, Sugar 6.3, Protein 7

SCOTTISH BUTTERMILK OAT SCONES



Scottish Buttermilk Oat Scones image

This recipe was with Bob's Redmill Steel cut oats. I use the steelcut oats for oatmeal for breakfast and this seemed like a way to get fiber and a scone.

Provided by Muddyboots

Categories     Scones

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup steel cut oats
1 cup buttermilk
1/2 cup whole grain oat flour
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup raisins or 1/3 cup currants
4 tablespoons butter
1 tablespoon milk
cinnamon
sugar

Steps:

  • Preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. In a large bowl combine flours, soda, salt and dried fruit. When steelcut oats done reset oven to 400 degrees. In a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. Using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. Stir mixture until crumbly then stir into buttermilk and oats. I added 1/3 cup of fresh blueberries, drained and dried cranberries. Butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. Score the top into 8 wedges and brush with milk. Mix cinnamon and sugar and sprinkle on top. Bake 12-15 minutes.

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