vegan oatmeal scones With Blueberries and Topped With A Maple Glaze
Quick and easy vegan oatmeal scones made with fresh blueberry. Topped with a simple maple glaze. This scones recipe is all vegan! Perfect for afternoon tea or a snack.
How to Make Oat Scones with Dried Sour Cherries ⎢Martha Stewart
Martha Stewart prepares oat scones with dried sour cherries.
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How to Make Oat Scones with Dried Sour Cherries⎢Martha Stewart
제일 맛있는 노밀가루 오트밀 스콘 만들기 oatmeal scone recipe
#스콘
안녕하세요 빵장금이에요 오늘은 밀가루없이 100% 오트밀로 스콘을 만들었어요
담백하고 고소한 맛에 튀지않는 커피의 풍미가 오트밀의 향과 잘 어우러지고 겉은 바삭하고 속은 촉촉해요
설탕 대체제를 사용해서 부담을 낮췄어요♡
제 채널을 구독해 주시고 시청해 주셔서 감사 합니다
부지런히 더 좋은 영상으로 찾아뵐게요❤
Ingredients
200g oatmeal 오트밀
1 tsp bakingpowder 베이킹파우더
50g erythritol stevia 에리스리톨
1 egg달걀
65g butter 버터
50g milk 우유
0.9g coffee powder 커피가루
비지니스문의 babo29292@gmail.com
#노밀가루 #오트밀 #다이어트스콘 #다이어트베이킹 #오트밀스콘
Starbuck's Scottish Oat Scones
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These were dry. Very dry. Drier than the average scone. I do know that scones are generally dry but this was overly so. Oh, and no flavor.
2/3 c. butter, melted
1/3 c. milk
1 egg
1-1/2 c. all purpose flour
1-1/4 c. quick Quaker oats, uncooked
1/4 c. sugar
1 Tbsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1/2 c. raisins or currants
Preheat oven to 425 degrees Fahrenheit.
Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened. Stir in raisins.
Shape dough to form ball; pat out on lightly floured surface to form an 8-inch circle. Cut into 8-12 wedges; bake on greasted cookie sheet in preheated hot oven 12-15 minutes or until light golden brown. Serve warm at breakfast or brunch with butter, preserves or honey, as desired.
From the Ultimate Starbucks Coffee Recipe Book.
Please use the chart on this website to convert to metric:
Oatmeal Chocolate Chip Peanut Butter Scones Recipe
I’m so excited to share today’s video with you all because it corresponds with my most read blog post of all time! If you’ve been reading mlovesm.com for awhile, you might remember these Oatmeal Peanut Butter Chocolate Chip Scones. I featured them in 2013 and since then it’s been a recipe that’s been featured and pined hundreds of thousands of times. CRAZY! But, I mean, it’s obvious why right?! Oatmeal. Peanut Butter.Chocolate Chip. Scones!! What’s better than that?! Nothing, right?
Here's the recipe if you want to make them yourself. I hope you love them as much as we do!
Oatmeal Chocolate Chip Peanut Butter Scones adapted from Baked Elements
makes 8 scones
INGREDIENTS
2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
3 ounces (3/4 stick) cold, unsalted butter, cut into 1/2 inch cubes
3/4 cup well-shaken buttermilk
1 large egg, separated
1/2 cup chunky peanut butter (I had creamy so I added some chopped peanuts as well)
3/4 cup semisweet or milk chocolate chips
2 Tablespoons raw sugar (optional)
DIRECTIONS
Preheat the oven to 400 degrees. and position the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky coarse sand.
In a small bowl, whisk together the buttermilk and egg yolk until combined.
Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. It’s important to not overwork the dough.
Turn the dough out directly onto the prepared baking pan and shape it into a disk 7 1/2 to 8 inches in diameter and about 1 1/2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish.
Cut the dough into 8 wedges- but do not separate the wedges- and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. You can also check for doneness by inserting a toothpick into the center of the scones. The toothpick should come out clean or with just a few crumbs. Make sure the scones are fully cooked!
Remove from the oven, let cool for 5 minutes and re-slice and separate the scones. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store them in an air-tight container for up to 2 days.
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【Gluten Free】The best oatmeal scones/Dairy free/Low sugar
This is the best gluten free oatmeal scones!
Gluten free/Dairy free/Low sugar
How to make gluten free oatmeal scones
Gluten free scones recipe
※Although I used Gluten free Rolled Oats in this video, some people with Coeliac might have
some health issues with these pure oats (even though the package says gluten free).
If you have Coeliac, I encourage you to consult with the appropriate professional before use.
Please have a look at the ingredients and recipe below!
◇Timestamp
0:00 Opening
0:06 Wet ingredients
0:21 Dry ingredients
0:59 Add margarine into the dry ingredients
1:22 Add the wet ingredients into the dry ingredients
1:45 Shaping (Choco)
2:41 Shaping (Blueberry)
3:37 Baking
3:54 Result
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◇More Gluten Free Videos
Crusty bread recipes Gluten-Free Baguette
Gluten Free Crusty Boule Bread
Gluten free carrot cake with oats
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◇Ingredients ( Large scones 4 pieces or small scones 6 pieces)
120g soy milk
2 tsp apple cider vinegar
1 tsp vanilla extract
120g superfine rice flour
70g GF ground rolled oats (I used Bob’s Red Mill Gluten Free Rolled Oats)
15g tapioca starch
2 tbsp Natvia natural sweetener
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp Xanthan Gum
50g Nuttelex (margarine)
40g dark chocolate
50g frozen blueberries
1 egg for egg wash (or your choice of milk)
◇Preparation
- Chop dark chocolate roughly
- Cut the margarine into small pieces and keep it cool in the fridge
- Preheat the oven to 200℃
- Place a baking paper (or a mat) in the baking tray
◇Instructions
1. Make dairy-free buttermilk at the beginning. Pour the soy milk into a cup and add apple cider vinegar and vanilla extract. Keep it cool in the fridge.
2. Place rice flour, oats, tapioca flour, sugar, baking powder, baking soda, xanthan gum into a large bowl. Combine well.
3. Add Nuttelex (margarine) into the dry ingredients and using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
4. Make a well in the center. Pour the buttermilk that was made at the beginning in the center.
Cut through the mixture with a scraper until it forms a soft dough. Do not overwork.
5. Turn onto a lightly floured (rice flour) surface, then bring the dough together.
Cut in half.
A half is for chunky chocolate scones and
the other half is for blueberry scones.
6. Add chopped dark chocolate into the half dough.
Make a rectangle shape.
Cut in half. Put one on the other, then gently press down. Repeat it 2~3 times.
Place the square scones on a baking tray with a baking paper(mat).
7. Add blueberries into the other half dough.
Just work the same way I made chunky chocolate scones.
This time, cut into triangle.
Place the triangle scones on the baking tray with the baking paper(mat).
8. Brush egg wash (or your choice of milk) on them.
※Egg wash - shiny finish and give it a color
※Milk - mat finish
Bake at 200℃ in the preheated oven for about 20 minutes.
Rotate the tray halfway through baking.
9. Place on a wire rack to let them cool for about 10 minutes.
These are best when they are served warm.
※The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide.
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#グルテンフリー
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#howtomakeglutenfreeoatmealscones
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