Best 6 Bran And Oat Scones Recipes

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

SCOTTISH BRAN SCONES

Steps:

• Sieve dry ingredients.
• Mix in butter with a fork.
• Use as much milk as required to make a very soft dough.
• Shape into a thick round.
• Score into a quarter; dust with flour.
• Bake for 30 to 35 minutes at 170 degrees Celsius.

SCOTTISH BRAN SCONES RECIPE

Steps:

• Pre-heat oven to 200C fan.
• Sieve the flour, baking powder and caster sugar into mixing bowl.
• Add the wheat bran.
• Add the butter cubes to the mixing bowl and using your fingertips rub the butter into the flour mixture to form a breadcrumb mixture.
• Gradually add the milk, mixing into the flour mixture to form a light elastic dough.
• Roll out the dough on a lightly floured surface to about 1cm thick and then using a round 2"-3"/5cm - 7.5cm pastry cutter, cut out the scones one by one.
• Place the scones on a lightly greased baking tray and brush the tops lightly with milk,
• Bake in the oven for approximately 10 - 15 minutes. Check they are cooked before removing by inserting a skewer / toothpick into the middle of a scone, which should come out clean if they are ready.

CRAN OAT SCONES

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
• On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

SCOTTISH OAT SCONES

Steps:

• Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
• Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)

OAT BRAN SCONES RECIPE

Steps:

• Heat oven to 350 degrees. Spread oats and oat bran in the bottom of an ungreased baking pan and toast for 15-20 minutes or until light brown. Allow to cool. Increase oven to 400 degrees. Cut margarine into flour, sugar, baking powder, baking soda and salt with a pastry blender or fork until it forms fine crumbs. Stir in oat mixture and raisins. Stir in egg whites and just enough buttermilk so dough leaves the side of the bowl and forms a ball. Turn dough onto a floured surface, roll in flour and knead lightly about 10 times. Pat or roll dough into an 8-inch circle on an ungreased baking sheet. Cut into 8 wedges but don't separate. Brush with buttermilk and sprinkle with oats. Bake 15-18 minutes or until lightly browned. Remove from baking sheet and carefully separate.