Cran Oat Scones Recipes

Steps:

• 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.

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
• Stir oil into dry ingredients.
• Mix in cranberries and almonds.
• Add vanilla extract and milk.
• Stir until the dry ingredients are damp and will clump together.
• Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
• Sprinkle with course sugar, if using.
• Bake for 20 minutes, until lightly browned.

Steps:

• Preheat oven to 350 degrees.
• Combine first six ingredients in a medium mixing bowl.
• Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
• Combine milk, yogurt, and egg substitute in a small mixing bowl.
• Add to dry ingredients, mixing thoroughly.
• Stir in sweetened dried cranberries.
• Spread batter into a 9-inch circle on an ungreased cookie sheet.
• Sprinkle top of scones with brown sugar.
• Cut into 8 wedges.
• Bake 30 to 35 minutes or until golden brown.
• Remove scones from oven and re-cut edges.

Steps:

• Preheat the oven to 450°F (230°C).
• Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
• Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
• Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
• Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

Steps:

• 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 we also like other dried fruits such as chopped apricots etc. 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 they warn not too over work dough)
• 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.