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Cran Oat Scones
Recipe courtesy Angel Palmer

Ingredients
2 cups all-purpose flour
1/2 cup oatmeal
6 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons cold unsalted butter
1/2 cup dried cranberries
3/4 cup buttermilk

Directions
Preheat the oven to 375 degrees F.

In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry
blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together
to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)

On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough
into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for
22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the
day they are made.

**Cook Suggests: You can also brush the tops of the scones with cream and sprinkle with turbinado
sugar before baking to add a little crunch and some extra sweetness.

Directions
The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved