Scottish Buttermilk Steel Cut Oat Scones

Total Time
55mins
Prep
30 mins
Cook
25 mins

Steel cut oats are my new passion. I haven't tried this recipe yet, but will shortly. It comes from Bob's Red Mill, an excellent brand of healthy grains, etc. The recipe seems a tad fussy, but my mouth waters just thinking about the yummy (and healthy) end result.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 350F degrees.
  2. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
  3. Remove when slightly golden.
  4. Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
  5. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
  6. Reset the oven to 400F degrees.
  7. Butter a baking sheet.
  8. Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
  9. Stir in the buttermilk/oat mixture until combined.
  10. Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
  11. Press the ball of dough directly into the pan, then press into a 3/4" thick circle.
  12. With a sharp knife, score the surface, almost to the bottom, making eight wedges.
  13. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
  14. Bake for 12 to 15 minutes.
  15. Cut into wedges.
Most Helpful

2 5

I tweaked this recipe because when I added the 1/2 cup oat flour and 1/2 cup wheat flour and 1/4 cup white flour - it just wasn't enough to make a dough - I got a watery glob of stuff after I added the soaked steel cut oats. I added more flour and an egg - about a cup more flour in total and still that wasn't just enough and I wound up spooning these onto a baking sheet. The texture was not what I wanted. I have corrected the recipe to reflect the added flour. If you are any kind of baker and have worked with dough, you will see what I mean. The taste of these was ok, but with the revisions (if Food approves) makes this recipe doable. I also added 1 cup of blackberries which made a lot of difference in taste/flavor.

2 5

I've made a lot of scones and these are extremely dry and bland. 1) One key ingredient that is missing is either an egg or a few more tablespoons of butter to help bind the ingredients together and give the dough more moisture. I added 3 more table spoons of butter 2) Another key element it needs is more sugar. I added a 1/4 cup brown sugar and 1/4 cup granulated sugar. It still wasn't that sweet even with these additions. 3) I would also reduce the amount of oats next time to 3/4 cup unless you like yours super chewy and gritty. Be sure to soak them for at least 25 minutes. I think these simple changes would make the recipe a lot better.

5 5

I personally thought these were wonderful, I loved the very grainy texture and the sweetness of the currants. I spread a little olive oil based butter on them while they were still warm and thought they were just great. Those who would prefer a sweeter scone, the type with white flours and icing (also very good) may not fully appreciate this hardy recipe. Thanks so much for posting.