Scottish Buttermilk Steel Cut Oat Scones
Discover the rustic charm of Scottish Buttermilk Steel Cut Oat Scones, a hearty twist on a classic bake. These scones combine the nutty bite of steel cut oats with the tender, flaky texture you crave in a homemade scone. Infused with the tangy richness of buttermilk and lightly sweetened for balance, they’re an ideal breakfast or teatime treat. The unique use of steel cut oats not only adds a delightful texture but also boosts their wholesome, fiber-packed appeal. Topped with a sprinkle of rolled oats for a rustic finish, these golden wedges are easy to make and ready in under an hour. Serve warm with butter, jam, or clotted cream for a comforting, flavor-forward experience straight from your oven. Perfect for scone aficionados and oat lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 g steel cut oats
- 200 g all-purpose flour
- 50 g granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 85 g unsalted butter
- 180 ml buttermilk
- 1 egg
- 15 g rolled oats (optional, for topping)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine the steel cut oats, all-purpose flour, sugar, baking powder, baking soda, and salt. Stir to evenly distribute the ingredients.
Cut the cold unsalted butter into small cubes. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk and the egg until well combined.
Gradually pour the wet mixture into the dry ingredients. Stir gently with a fork until the dough just comes together. Avoid overmixing.
Lightly dust a clean surface with flour and turn the dough out onto it. Gently knead the dough a few times to bring it together, then pat it into a circle about 2.5 cm (1 inch) thick.
Using a sharp knife or a pastry cutter, divide the circle into 8 wedges.
Transfer the wedges to the prepared baking sheet, leaving some space between each piece. If desired, sprinkle the tops with rolled oats for added texture.
Bake in the preheated oven for 20–25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack. Serve warm with butter, jam, or clotted cream.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 62.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
