Delicious Scottish Buttermilk Steel Cut Oat Scones Recipe
Welcome to my Scottish Buttermilk Steel Cut Oat Scones recipe article! A hearty and flavorful breakfast pastry that is perfect with your morning coffee or tea. This recipe is a delightful twist on the traditional oat scone that uses steel-cut oats instead of the typical rolled oats.
I have always loved scones but I find that many are too buttery and heavy for my liking. That’s why I developed this recipe that uses buttermilk, which helps keep the scones light and moist, without added fat. And by using steel-cut oats, you are adding an extra layer of texture and nutrition to your scones.
This combination of flavors makes each bite a savory delight that will take you straight to global renowned cafes in Scotland. The recipe is easy to whip up, and once your family taste these scones, it will be impossible to serve anything else for breakfast or brunch.
So, gather your ingredients and let’s get started on making a batch of delicious Scottish Buttermilk Steel Cut Oat Scones for an unforgettable breakfast experience!
Why You’ll Love This Recipe
If you’re looking for a recipe that’s sure to impress any breakfast or brunch crowd, then look no further! My Scottish Buttermilk Steel Cut Oat Scones recipe is a true winner.
Firstly, the combination of the nutty, earthy steel-cut oats and tangy buttermilk makes for an irresistible flavor explosion in your mouth. And speaking of texture, these scones are hearty and satisfying with their chewy oats and tender crumb.
Plus, with the added sweetness of dried currants and just the right amount of sugar, these scones truly hit the spot when you need a treat. Yet they’re not so indulgent that you’ll feel like you’ve ruined your diet completely.
But what really sets this recipe apart is how easy it is to modify based on whatever ingredients and tastes you have on hand. Swap out the currants for raisins or dried cranberries if that’s what you have in your pantry. Use whole wheat flour solely or switch it up with oat flour for more texture variation. The possibilities are endless!
Lastly, whether you’re serving them up on their own or pairing with tea, coffee, or even a smoked salmon platter, these scones are sure to thrill anyone who sits down to enjoy them. Simply put, my Scottish Buttermilk Steel Cut Oat Scones recipe is the quintessential breakfast pastry for anyone who loves deliciousness with a hint of originality.
Ingredient List
To make these delicious Scottish Buttermilk Steel Cut Oat Scones, we will need the following ingredients:
- 1 cup of organic steel cut oats
- 1 1/2 cups of unbleached white flour
- 1/2 cup of whole wheat flour
- 1/4 cup of oat flour (you can make this by grinding rolled oats in a food processor)
- 1/3 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of cream of tartar
- 3/4 teaspoon of salt
- 1/2 cup of cold butter, cubed
- 1 cup of buttermilk (or use buttermilk instead of heavy cream for a healthier version)
- 1/2 cup of dried currants
Note: You can substitute currants with raisins or other dried berries to your preference.
The Recipe How-To
Now that you have gathered all the necessary ingredients, let’s start baking these delicious Scottish buttermilk steel cut oat scones. Don’t worry, it’s a simple process, and you’ll have freshly baked scones ready to enjoy in no time.
Step 1: Preheat Your Oven
Firstly, preheat your oven to 425°F or 218°C.
Step 2: Combine Dry Ingredients
In a large bowl, combine flour, steel-cut oats, baking powder, baking soda, sugar, and salt until mixed well.
Step 3: Cut in the Butter
Cut in 8 tablespoons of chilled butter until the mixture looks like tiny pea-sized pieces are formed.
You can use a food processor if you have one available, or alternatively, use a pastry cutter or two knives to blend/stir everything together.
Step 4: Mix in Wet Ingredients
Now add 1 cup buttermilk (use room temperature buttermilk instead of heavy cream for optimal results), and stir gently with a wooden spoon until everything is moistened. You’ll want to use your hands for the blending process when the dough appears no longer dry.
The dough should be sticky but not too wet at this point.*
Step 5: Shape Your Dough
Sprinkle flour on your work surface or use parchment paper to press and shape your dough into a round disc that’s about 3/4 inch thick. Cut or mold into triangular shapes just before moving them onto a lightly greased baking sheet.
Step 6: Bake Your Scones
Bake the scones for 12-15 minutes, or until they’re golden brown.
Step 7: Let Cool and Serve
Remove the baking sheet from the oven and let it cool for about five minutes before transferring the scones to a wire rack to cool completely. You can now serve them warm with butter or jam – whatever you like.
Enjoy!
*Note: If your dough is too wet, add flour in small amounts until it’s the right texture.
Substitutions and Variations
As with all recipes, there are substitutions and variations that can be made to cater to different tastes and dietary needs. For instance, if you don’t have steel cut oats readily available, rolled oats can be used as a substitute. However, the texture and taste will differ from the original recipe.
If you want to boost the nutrition in these scones, try swapping 1/2 cup of unbleached white flour for almond flour or oat flour. A sprinkle of flax seeds or chia seeds can also be added for an extra fiber boost. For a gluten-free version of this recipe, use gluten-free flour and rolled oats instead of steel cut oats.
Instead of dried currants, experiment with other dried fruits such as raisins or cranberries. Alternatively, chocolate chips or chopped nuts could be used in place of dried fruit for an indulgent twist. You can also add some spices like cinnamon, nutmeg or cardamom to give a warm flavor to your scones.
Substituting buttermilk with the same amount of yogurt or sour cream can offer similar tanginess to the dish. If you’re lactose intolerant or allergic to dairy products, you can use plant-based milk alternatives like soy milk, almond milk or oat milk instead.
Get creative and mix things up a bit! Perhaps try making savory scones by omitting sugar and fruits altogether; add herbs like rosemary, thyme or basil and grated cheese for a cheesy bite. The options are limitless with this versatile recipe!
Serving and Pairing
Once your Scottish Buttermilk Steel Cut Oat Scones are baked, you’ll want to serve them fresh out of the oven with a dollop of clotted cream or some homemade jam. To make the experience even more authentic, you can serve them alongside a pot of your favorite British tea blend, such as Earl Grey or English Breakfast.
For breakfast, these scones pair perfectly with scrambled eggs and crispy bacon or a side of grilled tomatoes. They also make a delicious midday snack or dessert when enjoyed with a cup of coffee or hot cocoa.
If you’re feeling particularly adventurous, you may want to try experimenting with new flavor combinations for your scones. Dried currants add a hint of fruitiness, while chopped nuts like almonds and hazelnuts add a delightful crunch. You could also try adding in some chopped chocolate for a sweeter twist on this classic recipe.
No matter how you choose to enjoy them, these scones are sure to be a hit at any mealtime. So sit back, relax and savor every bite of these warm and buttery treats!
Make-Ahead, Storing and Reheating
One of the best things about these Scottish Buttermilk Steel Cut Oat Scones is that they can be made ahead of time and stored for later. This makes them a great choice for busy mornings or when you want a quick snack.
To make these scones ahead of time, simply follow the recipe as directed and allow them to cool completely after baking. Once cooled, place them in an airtight container or resealable plastic bag and store in the refrigerator for up to three days.
When you’re ready to enjoy your scones, there are a few different reheating options. You can either warm them up in the oven or in the microwave. To reheat in the oven, preheat your oven to 350 degrees Fahrenheit and place your scones on a baking sheet. Heat for five to ten minutes, or until they are warmed through.
If you prefer to use the microwave, place your scone on a microwave-safe plate and heat for 10-15 seconds. Be careful not to overheat the scone, as it can become tough and dry.
These scones also freeze beautifully, so feel free to make a large batch and store them in the freezer for later. To freeze your scones, simply wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or resealable plastic bag. They will keep well for up to three months.
Overall, these Scottish Buttermilk Steel Cut Oat Scones are a delicious and easy solution for breakfast or snacking on-the-go. With make-ahead options and easy reheating instructions, you’ll always have a tasty treat on hand when you need it most.
Tips for Perfect Results
To achieve a buttery and flaky texture in your Scottish Buttermilk Steel Cut Oat Scones, here are some tips to keep in mind:
First, make sure to use chilled butter. The tiny pockets of fat in the butter help create layers in the dough, which results in a tender and crumbly scone. You can even freeze the butter for a few minutes before using it.
Second, do not overwork the dough. Overworking the dough will cause excess gluten formation, which will yield a tough and dense scone. It’s best to use a light hand and work with the dough as little as possible.
Third, use buttermilk instead of regular milk for a tangy flavor and tender texture. If you don’t have buttermilk on hand, you can easily make your own by adding one tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for 10 minutes.
Fourth, add dried currants or raisins to your scones for an added burst of sweetness and flavor. Be sure to soak them in warm water for 10 minutes before adding them to the dough to prevent them from drying out and becoming tough.
Fifth, when cutting the dough into scone shapes, use a sharp biscuit cutter or knife and press straight down without twisting. Twisting will seal the edges of the scones, preventing them from rising properly.
By following these tips, you’ll be able to achieve perfectly warm and delicious Scottish Buttermilk Steel Cut Oat Scones every time.
FAQ
As you prepare to make this delicious Scottish Buttermilk Steel Cut Oat Scones Recipe, it’s only natural to have some questions. To help you out, I’ve compiled a list of frequently asked questions based on this recipe. From ingredient substitutions to potential variations, these FAQs will provide all the answers and additional tips necessary for perfecting your oat scone baking skills. So let’s get started with item number nine: FAQ.
What is the secret to moist scones?
Enhancing the moisture level of scones can easily be achieved by increasing the amount of milk. Alternatively, incorporating buttermilk to the recipe is a common method to provide an additional dose of moisture.
Can I use buttermilk instead of heavy cream in scones?
An alternative option for the recipe would be to substitute heavy cream with buttermilk. By doing this, the acid in the buttermilk will react with baking powder and help maintain a delicate and soft texture in the dough.
Can you substitute oat flour for regular flour for scones?
When working with oat flour in a recipe, it’s important to note that it has a slightly different density and texture than all-purpose flour. As a rule of thumb, you’ll need to use 1 1/3 cup of oat flour for every 1 cup of regular white flour called for in the recipe. If you find that your batter or dough is too thick, simply add a bit more liquid until you reach the desired consistency. For the full recipe that utilizes oat flour, see below.
Why is cream of tartar used in scones?
Cream of tartar serves multiple purposes in cooking and baking. It is commonly used to stabilize whipped egg whites, prevent sugar from forming crystals, and act as a leavening agent in baked goods.
Bottom Line
In conclusion, these Scottish Buttermilk Steel Cut Oat Scones are the perfect addition to your morning routine, your afternoon tea or your evening dessert. The recipe is easy to follow and the result is a delightfully textured, hearty scone. Plus, with the flexibility of substitutions and variations, you can tailor it to your own preferences and dietary needs.
I highly recommend trying out this recipe and experimenting with different combinations of oats, flours, and dried fruits. The possibilities are endless!
But don’t just take my word for it. Give these scones a try and experience the comfort and satisfaction that come with every bite. Your taste buds will thank you.
Scottish Buttermilk Steel Cut Oat Scones Recipe
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
Instructions
- 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.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.