Best 10 Relatively Healthy Oatmeal Scones Recipes

OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees.
• Combine first 5 ingredients in a food processor or bowl.
• Add butter and process until it resembles coarse meal.
• Add oats, currants and buttermilk and stir mixture until dough just sticks together.
• (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
• Roll out dough to 1 inch thickness.
• (in circle) cut into pie shaped pieces or cut with cookie cutter.
• Arrange on a slightly greased baking sheet.
• Gently brush scones with egg and bake 20 minutes or until golden.
• Serve with Apple Butter.
• Enjoy.

RUSTIC OATMEAL SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

(RELATIVELY) HEALTHY OATMEAL SCONES

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
• Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
• Add dried fruit to dry mixture if desired.
• In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
• Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
• Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
• Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
• For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
• Enjoy.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

EATING SUBURBIA'S BANANA & OATMEAL SCONES

Steps:

• Combine dry ingredients; set aside.
• Blend mashed banana, melted margarine, and soy milk until fairly smooth. Add in dry ingredients and optional item and mix just until moistened. Pour out onto floured board. Incorporate more flour if dough is too sticky. Cut dough in half and roll or pat each half into a circle, about 7-8 inches around. Cut into 8 wedges. Place on silpat or oiled baking sheet.
• Bake 425 for about 10 minutes, until light golden brown.

APPLE OATMEAL SCONES

Steps:

• Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.
• In a bowl, stir the flour, oats, brown sugar, baking powder, and salt together.
• Cut the butter into ½ inch cubes and distribute them over the flour mixture.
• With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir the egg, milk, molasses, and vanilla together.
• Add the milk mixture to the flour mixture and stir to combine; the dough will be sticky.
• Stir in the apple and dates until evenly distributed.
• Spread the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
• With a serrated knife, cut into 8 wedges; bake 22-27 minutes, or until a cake tester comes out clean.
• Remove the baking sheet to a wire rack and cool for 10 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Recut into wedges, if necessary; serve warm.

CINNAMON-RAISIN OATMEAL SCONES

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
• Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
• Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
• Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

OATMEAL SCONES

Steps:

• In a large bowl, combine dry ingredients: flour, oats, sugar, baking powder, cream of tarter and salt.
• In a small bowl, combine wet ingredients: butter,milk and egg,
• Add wet ingredients to dry ingredients and mix, only until moist.
• Add raisins (or currents).
• Shape into a ball.
• Pat out on a lightly floured board into an 8 inch circle.
• Cut into 8-12 wedges.
• Bake on a greased cookie sheet in a 425 degree oven for 12-15 minutes or until brown.

COOKED OATMEAL SCONES

Steps:

• Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
• Mix in the milk, half at a time.
• Mix the flour, baking powder, and salt.
• You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
• Mix the flour into the oatmeal.
• If the mixture seems too moist, add a little more flour.
• (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
• Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

OATMEAL SCONES

Steps:

• Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.