Scottish Buttermilk Oat SconesContributed by: Bob's Red Mill Natural Foods
Directions
Preheat the oven to 350°F. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove.
Combine with the buttermilk in a small bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, salt and dried currants. Reset the oven to 400°F and butter the baking sheet. Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/oat mixture until combined. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press into a 3/4-inch 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 12-15 minutes. Cut into wedges. Makes 8 scones. |
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Ratings & Comments (2)
2 Reviews 
Beej May 6, 2012
Carefully followed recipe but dough came out very sticky. Blobbed onto the baking sheet Baked into a tasty but very crumbly scone The steel cut oats were nut hard. What went wrong??
Bob's Red Mill June 13, 2012
You can let the oats soak longer in order to soften more. When you are mixing the dough, it is not necessary to add all of the liquid to start. I suggest adding ¾ of the liquid to begin and add the additional liquid only if necessary.
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Nutritional Information
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