Scottish Buttermilk Steel Cut Oat Scones |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350F degrees.
2. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
3. Remove when slightly golden.
4. Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
5. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
6. Reset the oven to 400F degrees.
7. Butter a baking sheet.
8. Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
9. Stir in the buttermilk/oat mixture until combined.
10. Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
11. Press the ball of dough directly into the pan, then press into a 3/4 thick circle.
12. With a sharp knife, score the surface, almost to the bottom, making eight wedges.
13. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
14. Bake for 12 to 15 minutes.
15. Cut into wedges.
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