Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Scottish Buttermilk Oat Scones
Serve these Scottish Buttermilk Oat Scones at brunch, or make large batches and freeze to enjoy throughout the season.
Ingredients:
- • Cinnamon and sugar for topping
- • 1 cup buttermilk, at room temperature
- • 1/2 cup whole grain oat flour
- • 1/2 cup whole wheat flour
- • 1/2 cup unbleached white flour
- • 1 tsp baking soda
- • 1 tsp sugar
- • 1/4 tsp salt
- • 1/3 cup Bob's Red Mill Black Currants
- • 1 butter for greasing baking sheet
- • 4 Tbsp unsalted butter, softened and cut into small pieces
- • 1 Tbsp milk
- • 1 cup oats, steel cut
Directions:
- Preheat the oven to 350°F. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove.
- Combine with the buttermilk in a small bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, salt and dried currants. Reset the oven to 400°F and butter the baking sheet. Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/oat mixture until combined. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix.
- Press the ball of dough directly onto the pan, then press into a 3/4-inch circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top. Bake for 12-15 minutes. Cut into wedges. Makes 8 scones.
