Recipe courtesy of Angel Palmer
Recipe courtesy of Angel Palmer
Show:
Calling All Cooks
Episode:
Stuffed Grape Leaves/Cran-Oat Scones
Cran Oat Scones
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- Total: 37 min
- Prep: 15 min
- Cook: 22 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 329
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 221 mg
- Total: 37 min
- Prep: 15 min
- Cook: 22 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 329
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 221 mg
Ingredients
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.
