Best Toasted Oat Scones Recipes

BUTTERMILK TOASTED-OAT SCONES

Steps:

• Heat oven to 350°. Spread oats and oat bran in ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes, stirring occasionally, until light brown cool. Increase oven temperature to 400°. Cut margarine into flour, brown sugar, baking powder, baking soda and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in egg whites and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and sprinkle with oats if desired. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet carefully separate wedges. Serve warm.1 scone: Calories 180 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 0mg Sodium 250mg Carbohydrate 20g (Dietary Fiber 3g) Protein 5g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOASTED OAT SCONES

Steps:

• 1. Preheat oven to 450 degrees. 2. Spread oats on a baking sheet; bake at 450 degrees for 3 minutes or until lightly toasted, stirring once. Let cool completely. 3. Combine 1 cup toasted oats, flour, and next 5 ingredients; cut in 4 tablespoons margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add dates; toss well. Add buttermilk and vanilla, stirring just until moist. 4. Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Brush melted margarine over dough; sprinkle with remaining 1/4 cup toasted oats. Cut dough into 12 wedges, separating wedges slightly. Bake at 450 for 12 minutes or until golden. Serve warm.

TOASTED OAT SCONES

Steps:

• Place oats on a lightly greased baking sheet. Bake at 450°F for 3 minutes or until lightly toasted, stirring once. Cool completely.
• Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly. Add dried cranberries; toss well.
• Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a lightly greased baking sheet. Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar.
• Bake at 450°F for 11 minutes or until golden. Serve warm.