Sometimes, as I prepare the corned beef and watch it simmer in the flavorful broth, I close my eyes and visualize the delectable meal I will soon be serving. Funny thing is, I’m actually dreaming of the leftover diner-style corned beef hash recipe rather than the sliced corned beef and cabbage. Add green onions and a poached egg as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups quick-cooking oats
- ½ cup packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter-flavored shortening
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon confectioners’ sugar (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
- Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.
- Use dark or light brown sugar, whichever you prefer.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 462 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I used WIO Flour (which has hardly any carbs) and Agave syrup (use 1/2). . . Also added fresh blueberries. The recipe turned out great, but could have been a little sweeter for my taste (maybe that’s just how scones are supposed to taste). . . We will try it again! Hardly any carbs and sweetener that has no impact. Win Win!
I had 1.5 cups of buttermilk on hand, so I adjusted the recipe accordingly, making 18 scones. Here are the other adjustments I made: *Used one stick of butter and 1/4 cup shortening in place of the artificially “butter-flavored” shortening. Seriously, I have no idea why anyone would use that stuff! *I froze the butter and grated it into the dry ingredients. I find this much easier and quicker than cutting in chunks of butter. *Substituted white whole wheat flour for 1/3 of the all purpose flour to add some extra fiber and flavor. *Reduced the brown sugar by about half and the spices by 1/3. *Plumped one cup of raisins in boiling water, drained and chilled them, then added to the dry ingredients before mixing in the buttermilk. *Brushed the tops with cream and sprinkled with sanding sugar before baking. The scones turned out very flavorful, not too sweet, and had a nice crumbly (but not dry) texture.
Wonderful scone recipe. I love the spices used in this creation. Each scone is so tasty. Easy recipe with huge enjoyment.
Very tasty. I made them exactly as stated in the recipe. Next time I will make some Devonshire cream for them.
I forgot to add the brown sugar, so added it after all other ingredients were already mixed. i liked how it gave a bit of a brown sugar glazed edge is spots, so next time, I will mix in 1/4 cup with the dry ingredients at the right time, but then add and mix in 1/4 cup of brown sugar after the fact.