Oatmeal Sconuts Recipe

Oatmeal Sconuts Recipe

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45 juta s/d 2.5 milyar listing 2018
Oatmeal Sconuts Recipe Oatmeal Sconuts Recipe Oatmeal Sconuts Recipe If your kids turn their noses up at anything made with whole-wheat flour, you may be looking for ways to get other whole grains into their diets. Try sconuts—a riff on that traditional breakfast favorite, scones, with a touch of donut added. They’ve been pumped full of oats and given a hit of nutmeg. Leftovers can be frozen for up to a month (to warm them, microwave them for about 20 seconds). Prep : 10 minutes Bake : 15 minutes 2 cups old-fashioned oats, uncooked 2 cups all-purpose flour 1/2 cup brown sugar 21/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup butter (1 stick), cut into pieces (do not use margarine) 3/4 cup buttermilk 1 large egg cinnamon sugar Heat oven to 425°F. In food processor, combine oats, flour, sugar, baking powder, baking soda, salt, and nutmeg; pulse to blend. Add butter; pulse until coarse crumbs form. In cup, beat buttermilk and egg. With processor running, add egg mixture to dry ingredients and pulse until a dough forms. Scoop dough by 1/4 cups onto cookie sheet. Flatten each mound into a 21/2-inch round. Sprinkle with cinnamon sugar. Bake 15 to 17 minutes or until golden on bottoms. Makes 13 sconuts. Each sconut : About 235 calories, 5g protein, 34g carbohydrate, 9g total fat (5g saturated), 2g fiber, 37mg cholesterol, 315mg sodium.
Oatmeal Sconuts Recipe

Oatmeal Sconuts Recipe

If your kids turn their noses up at anything made with whole-wheat flour, you may be looking for ways to get other whole grains into their diets. Try sconuts—a riff on that traditional breakfast favorite, scones, with a touch of donut added. They’ve been pumped full of oats and given a hit of nutmeg. Leftovers can be frozen for up to a month (to warm them, microwave them for about 20 seconds). Prep : 10 minutes Bake : 15 minutes
  • 2 cups old-fashioned oats, uncooked
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/teaspoon ground nutmeg
  • 1/2 cup butter (1 stick), cut into pieces (do not use margarine)
  • 3/cup buttermilk
  • 1 large egg cinnamon sugar
  1. Heat oven to 425°F.
  2. In food processor, combine oats, flour, sugar, baking powder, baking soda, salt, and nutmeg; pulse to blend. Add butter; pulse until coarse crumbs form.
  3. In cup, beat buttermilk and egg. With processor running, add egg mixture to dry ingredients and pulse until a dough forms.
  4. Scoop dough by 1/cups onto cookie sheet. Flatten each mound into a 21/2-inch round. Sprinkle with cinnamon sugar. Bake 15 to 17 minutes or until golden on bottoms. Makes 13 sconuts.
Each sconut : About 235 calories, 5g protein, 34g carbohydrate, 9g total fat (5g saturated), 2g fiber, 37mg cholesterol, 315mg sodium. baked oatmeal recipe, basic oatmeal recipe, best oatmeal recipe, oatmeal bars recipe, oatmeal cookie recipe, oatmeal porridge recipe, oatmeal recipe breakfast, oatmeal recipe for diet, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Oatmeal Sconuts Recipe

Article Categories : Quick Breads

Oatmeal Sconuts Recipe

Oatmeal Sconuts Recipe

If your kids turn their noses up at anything made with whole-wheat flour, you may be looking for ways to get other whole grains into their diets. Try sconuts—a riff on that traditional breakfast favorite, scones, with a touch of donut added. They’ve been pumped full of oats and given a hit of nutmeg. Leftovers can be frozen for up to a month (to warm them, microwave them for about 20 seconds).

Prep : 10 minutes
Bake : 15 minutes

  • 2 cups old-fashioned oats, uncooked
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/teaspoon ground nutmeg
  • 1/2 cup butter (1 stick), cut into pieces (do not use margarine)
  • 3/cup buttermilk
  • 1 large egg cinnamon sugar
  1. Heat oven to 425°F.
  2. In food processor, combine oats, flour, sugar, baking powder, baking soda, salt, and nutmeg; pulse to blend. Add butter; pulse until coarse crumbs form.
  3. In cup, beat buttermilk and egg. With processor running, add egg mixture to dry ingredients and pulse until a dough forms.
  4. Scoop dough by 1/cups onto cookie sheet. Flatten each mound into a 21/2-inch round. Sprinkle with cinnamon sugar. Bake 15 to 17 minutes or until golden on bottoms. Makes 13 sconuts.

Each sconut : About 235 calories, 5g protein, 34g carbohydrate, 9g total fat (5g saturated), 2g fiber, 37mg cholesterol, 315mg sodium.