Best 6 Scottish Buttermilk Steel Cut Oat Scones Recipes

SCOTTISH BUTTERMILK STEEL CUT OAT SCONES

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.

SCOTTISH BUTTERMILK OAT SCONES

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.

STEEL CUT OATMEAL SCONES

Steps:

• Soak the oatmeal in the buttermilk for up 2 -3 hours, a minimum of 1 hour.
• MIx all dry ingredients together including cinnamon.
• Cut butter into dry ingredients.
• Mix extracts, egg and sugar well, into oatmeal/buttermilk mixture.
• Very gently mix wet and dry mixtures together until just incorporated and turn out onto floured surface.
• Roll out and cut to the size you prefer.
• Bake at 375 for 10-15 minutes depending on your oven, watch these very closely to make sure they do not dry out!
• Makes 24 medium/small scones.

SCOTTISH OAT SCONES

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.

BUTTERMILK OATMEAL SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
• Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.

SCOTTISH OAT SCONES

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.)