Scottish Buttermilk Oat Scones

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Servings 8scones
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 4
You:
Rate this recipe!
Servings 8scones
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. 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.
  3. Combine with the buttermilk in a small bowl and let stand for 20 minutes.
  4. In a large bowl, combine the flours, baking soda, sugar, salt and dried currants.
  5. Reset the oven to 400°F and butter the baking sheet.
  6. 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.
  7. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix.
  8. Press the ball of dough directly onto the pan, then press into a 3/4-inch thick circle.
  9. With a sharp knife, score the surface, almost to the bottom, making eight wedges.
  10. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
  11. Bake for 12-15 minutes. Cut into wedges.
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Recipe Comments

2 thoughts on “Scottish Buttermilk Oat Scones

  1. Candace Wishon

    The recipe says a 3/4 inch circle. How big of a circle do you actually want? Do you mean 3/4 inch thick? How big do you press it out?

    Reply
    1. Recipe Specialist

      You will want to roll the dough out until you obtain a circle that is about 3/4 inch thick. The recipe has been corrected to state a “3/4 inch thick circle”.

      Reply

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