Cranberry Oat Scones Recipe
Preheat the oven to 375 degrees F (190
degrees C) and place rack in center of oven. Line a baking sheet with
parchment paper and set aside.
In a large mixing bowl
place the flour, sugar, salt, baking soda, baking powder and whisk to combine.
Add the butter and using two knives or a pastry blender cut in the butter until
it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest.
Mix until combined.
Stir in the buttermilk (adding more buttermilk if necessary) and mix just until
the dough comes together.
Transfer to a lightly floured surface and
dough four or five times and then pat, or roll, the dough into a circle
that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut
this circle into 8 triangular sections.
Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg
mixed with 1
tablespoon milk or cream and brush the tops of the scones with this mixture.
Bake for about 15 - 18
minutes or until lightly browned and a toothpick inserted in the middle comes
out clean. Remove from oven and transfer to a wire rack to cool.
1 3/4 cups (230 grams) all purpose
cup (100 grams) granulated white
1/2 cup (113 grams) (1
butter, cold and cut
into small pieces
cup (60 grams) old-fashioned rolled oats
1/2 cup (60
cherries (raisins or currants)
Zest of one
lemon or orange
cup (160 ml) buttermilk
1 tablespoon milk or