Scottish Buttermilk Steel Cut Oat Scones Recipe
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
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.
Add Your Own Notes
Nutrition
Serving: 693gCalories: 224.7kcalCarbohydrates: 33.4gProtein: 7gFat: 7.9gSaturated Fat: 4.2gCholesterol: 16.8mgSodium: 479.1mgFiber: 4.1gSugar: 6.3g
Tried this recipe?Let us know how it was!