Scottish Buttermilk Oat Scones |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. 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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