Best Scottish Oatmeal Drop Scones Recipes

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SCOTTISH OAT SCONES



Scottish Oat Scones image

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

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

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

SCOTTISH OATMEAL DROP SCONES



Scottish Oatmeal Drop Scones image

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

1 cup self-raising flour
3 teaspoons baking powder
1 pinch salt
1/2 cup oatmeal
2 tablespoons soft brown sugar
60 g margarine or 60 g butter
2 tablespoons treacle, golden syrup can be used as a substitute
1 egg
2/3 cup milk

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

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.

DROP SCONES (SO EASY)



Drop Scones (So Easy) image

Make and share this Drop Scones (So Easy) recipe from Food.com.

Provided by MizzNezz

Categories     Scones

Time 25m

Yield 12 scones

Number Of Ingredients 10

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1/2 cup cranberries, chopped
1/3 cup raisins
1/2 cup milk
1 large egg
1 tablespoon sugar

Steps:

  • Heat oven to 425 degrees Fahrenheit.
  • Grease a cookie sheet.
  • Mix flour, 1/3 cup sugar, baking powder, and salt.
  • Cut in butter until fine crumbs; food processor is best.
  • Place in large bowl; add cranberries and raisins.
  • Beat milk and egg with a fork.
  • Add milk and egg mixture to flour mixture; stir with fork until moistened.
  • Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
  • Sprinkle with the 1 Tablespoon sugar.
  • Bake 13 minutes or until golden.
  • Cool on rack.

SCOTTISH OAT SCONES



Scottish Oat Scones image

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

1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten to blend
1/2 cup raisins

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.)

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