Oatmeal Cranberry Scones Recipes

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

Steps:

• Combine first seven ingredients (flour through cinnamon) in large bowl.
• Add ½ cups applesauce and butter; cut in with pastry blender until mixture resembles coarse crumbs.
• Stir in cranberries and apple.
• In small bowl combine milk and ¼ cups honey; add to flour mixture and stir until dough forms ball.
• Knead dough 10-12 times on floured surface; pat into 8-inch circle and place on sprayed baking sheet.
• Use sharp knife to cut dough into 12 wedges, and separate wedges slightly.
• Combine remaining applesauce and honey, and brush over top of dough.
• Bake 12-15 minutes at 425 degrees, or until lightly browned; remove from baking sheet and cool on wire rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.
• Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.
• Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.
• Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.

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:

• 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:

• Adjust the oven rack to center position and heat oven to 375 degrees.
• Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
• Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
• Remove from the oven and cool completely.
• Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
• Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
• Blend briefly to combine.
• Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
• Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
• Transfer to a large bowl.
• Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
• Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
• Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
• Pat down into a 6- to 7-inch disk and cut into 8 wedges.
• Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
• Cool on a rack for at least 10 minutes before serving.