Recipe courtesy of Angel Palmer
Cran Oat Scones
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 329
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 39
- Sodium
- 221
- Total: 37 min
- Prep: 15 min
- Cook: 22 min
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 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’s Note
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.