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Cranberry Oat Scones Recipe

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

In a large mixing bowl, place the flour, sugar, salt, baking soda, baking powder, and ground cinnamon and whisk to combine. Add the butter and using a pastry blender, or two knives, cut in the butter until it resembles coarse crumbs. Stir in the rolled oats, dried cranberries and zest. 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 7 inch (18 cm) circle. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Brush the tops of the scones with a little cream (helps to brown the tops of the scones) and sprinkle with a few rolled oats.

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

Makes 8 scones.

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Cranberry Oat Sonces Recipe:

1 3/4 cups (230 grams) all purpose flour

1/2 cup (100 grams) granulated white sugar

1/2 teaspoon (2 grams) salt

3/4 teaspoon (4 grams) baking soda

1 teaspoon (5 grams) baking powder

1/4 teaspoon ground cinnamon (optional)

1/2 cup (113 grams) cold unsalted butter, diced

3/4 cup (60 grams) old-fashioned rolled oats (can use quick cooking rolled oats)

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

Zest of one lemon or orange (optional)

2/3 - 3/4 cup (160 - 180 ml) buttermilk