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.
Course:
Breakfast
Cuisine:
American
Servings: 8
Author: Leona Konkel
Ingredients
1 ¾cupsflour
½cupsugar
½teaspoonsalt
¾teaspoonbaking soda
1teaspoonbaking powder
¼teaspoonground cinnamon(optional)
½cupcold unsalted butter(diced)
¾cuprolled oats
½cupdried cranberries
Zest of one lemon or orange(optional)
⅔ - ¾cupbuttermilk 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 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.