📖 Recipe
Cranberry-Oat Scones
This delicious cranberry-oat scone recipe is a great autumn breakfast. Easy to make, tender and sweet, they're made a little healthier with the addition of rolled oats, with zing from dried cranberries and lemon zest.
Servings: 8
Ingredients
- 1 ¾ cups flour
- ½ cup sugar
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon (optional)
- ½ cup cold unsalted butter (diced)
- ¾ cup rolled oats
- ½ cup dried cranberries
- Zest of one lemon or orange (optional)
- ⅔ - ¾ cup buttermilk or sour milk (which is 2 teaspoons white vinegar, plus enough milk to make ⅔ cup)
Instructions
- Mix together flour, sugar, salt, baking soda, baking powder, and cinnamon (if using). Using a pastry cutter (affiliate link) or two knives, cut the butter into the flour mixture until it looks like crumbs. Stir in oats, cranberries, and zest (if using). Use a fork to mix in ⅔ cup buttermilk, stirring until the dough just comes together, adding a little more milk if necessary.
- Turn dough out onto a lightly floured surface and knead 5 times. (I sometimes do this carefully in the bowl instead.) Pat into a 7-inch circle. Cut into 8 wedges. Place scones on a parchment- or Silpat-lined baking sheet. Brush tops with cream or milk and sprinkle with sugar.
- Bake at 375F for 15-18 minutes, until tops are browned and a toothpick inserted into the center comes out clean.
Notes
adapted from Joy of Baking
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