Easy Cranberry Scones with Whole Oats
This batch makes 7 large scones but you could easily feed more people with smaller portions of dough. Just adjust cooking time by shaving off a couple of minutes.
- Cook Time: 12 minutes
- Total Time: 12 minutes
- Yield: 7 scones 1x
Ingredients
1 1/2 cups all-purpose flour (or 1 cup all-purpose flour + 1/2 cup whole-wheat flour)
1 1/4 cups old-fashioned oats
½ cup cold butter, cut into 8 tablespoons (1 stick)
zest of 2 oranges
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1 large egg
½ cup buttermilk*
1 teaspoon freshly squeezed orange juice (about half of one orange)
1 cup fresh cranberries
2 tablespoons raw sugar (optional)
Instructions
Preheat the oven to 425˚F.
Line a baking sheet with parchment paper, or grease with butter/cooking spray.
In a standing mixer (or food processor or large bowl with pastry cutter) blend the flour, oats, baking powder, salt, sugar and orange zest on low speed until well mixed, about 30 seconds.
Add cubed cold butter and mix again until you see uniform chunks of batter, about 2 minutes.
Crack the egg into the mixing bowl. Add buttermilk* and orange juice. Beat again until just mixed, about 30 seconds.
Add the cranberries. Use the spatula to gently fold them into the dough
Use a large ice cream scoop to measure batter and place on parchment lined baking sheet.
Sprinkle with raw sugar, if using.
Bake for 12 minutes until just golden on the outside.
Notes
*No buttermilk? Make some by adding 1 tablespoon vinegar to a measuring cup. Fill the rest of the cup with regular whole milk.