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Cranberry Oat Scones Tested Recipe

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Cranberry Oat Scones Recipe

I love eating scones for breakfast, especially when they are warm from the oven. These Cranberry Oat Scones are perfect on chilly mornings, as their texture is hearty due to the addition of old fashioned rolled oats. There are no eggs in this scone recipe and instead of milk, I have used buttermilk, which gives the scones a more bread-like texture. Cranberry Oat Scones are also flavored with orange zest and dried cranberries, but you could use dried cherries, raisins, or currants are also very nice.

If you are not familiar with buttermilk, it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk.  However, in the past it was the liquid left over after churning butter. You can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using. You can also use buttermilk powder.

Oats are a cereal grain that is rich and flavorful and comes in many forms.  Very popular in Northern Europe, Scotland and Ireland.  Oats to be consumed by humans are cleaned, toasted, hulled to  become what we call oat groats.  The oat groats are then steamed and flattened to become rolled oats or old-fashioned oats.  They take about 15 minutes to cook.  Old-fashioned rolled oats are not to be confused with quick-cooking rolled oats.  These are oats have been cut into pieces before being steamed and rolled into thinner flakes.  They cook quickly, about 5 minutes, but their flavor and texture are a little different than old-fashioned rolled oats. 

For more information on the history and making of Scones.

 

Cranberry Oat Scones: Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest.  Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick.  Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

Cranberry Oat Scones Recipe:

1 3/4 cups (245 grams) all purpose flour

1/2 cup (100 grams) granulated white sugar

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into small pieces

3/4 cup (60 grams) old-fashioned rolled oats

1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)

Zest of one lemon or orange (outer skin of lemon or orange)

2/3 cup (160 ml) buttermilk

Egg Wash:

1 large egg

1 tablespoon milk or cream

 
 
     
 

 

 

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