Best 4 Rustic Oatmeal Scones Recipes
Rustic oatmeal scones are a delightful and wholesome breakfast treat that combines the goodness of oats with the comforting flavors of warm spices and sweet fruits. Perfect for a cozy morning or a leisurely brunch, these scones offer a delightful balance of texture, with a crispy exterior and a tender, moist interior. Whether you prefer them plain or adorned with a drizzle of glaze or a sprinkle of nuts, rustic oatmeal scones are sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SCOTTISH OAT SCONES
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
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
OATMEAL SCONES
Steps:
- 1. Combine raisins and boiling water, let stand 1 hour. Or, boil raisins until soft. Drain, reserving the raisins and the raisin water.
- 2. Mix together the dry ingredients.
- 3. Cut the cold butter (cubed) into the dry ingredients until it resembles coarse meal.
- 4. Add the drained raisins and oatmeal.
- 5. Stir the buttermilk into the above mixture just until moist. If mixture is too dry add 2-3 Tblsp. of the reserved raisin water.
- 6. Turn onto floured surface. Gently fold/knead 6-8 times. Pat into a 7- inch circle.
- 7. Cut into 8 wedges. Place on ungreased cookie sheet. You may sprinkle coarse sugar on top of these before baking, or drizzle your favorite powdered sugar on top before serving.
- 8. Bake at 375 degrees for 15 minutes or until lightly brown.
RUSTIC OATMEAL SCONES
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LEVAIN BAKERY OATMEAL RAISIN SCONES
Steps:
- Preheat the oven to 350 degrees F.
- Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
- Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
- Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
- Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
Tips:
- Use cold butter: This will help create flaky layers in the scones. - Don't overmix the dough: Overmixing will make the scones tough. Mix just until the ingredients are combined. - Chill the dough before baking: This will help the scones hold their shape and rise properly. - Brush the tops of the scones with milk before baking: This will give them a golden brown color. - Store the scones in an airtight container at room temperature for up to 3 days.Conclusion:
These rustic oatmeal scones are a delicious and easy-to-make breakfast or snack. They're perfect for a lazy weekend morning or a quick grab-and-go meal. With a few simple ingredients and a little bit of time, you can enjoy these delicious scones right at home. So next time you're looking for a tasty treat, give these rustic oatmeal scones a try!
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