Ingredients
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2/3
-
2/3
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1/2 - 2/3
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-
-
-
-
Directions
Lemon Cranberry Oat Scones, Yum Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one – DH & I have really come to enjoy this for a more stick-to-your-ribs scone Edited Nov ’10 to only fresh or frozen cranberries, as the moisture is essential to the scone’s texture , Now these are a nice change from the usual scones we have, & we definitely like ’em! I still had a bag of cranberries that hadn’t yet made it to the freezer (I freeze a lot of bags over the end-of-the-year holidays!) so these were made with ‘fresh’ berries! I did use 2 Tbsp of the sugar as well as what I sprinkled on the top! Was also generous with the measure of lemon zest! Really a great recipe! [Made & reviewed in 1-2-3 Hits tag], I cut the cranberries back to 1/2 cup I would definitely go for more sugar next time or add some on top as it was suggested as optional The texture is quite chewy overall – I am sure these will be nice tomorrow morning with my first cup of coffee
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Steps
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1
Done
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Heat Oven to 400 Degrees Fahrenheit. |
|
2
Done
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Mix Dry Ingredients Together (flour, Oats, Baking Powder, Lemon Zest, Sugar). |
|
3
Done
|
Stir Oil Into Dry Ingredients. |
|
4
Done
|
Mix in Cranberries and Almonds. |
|
5
Done
|
Add Vanilla Extract and Milk. |
|
6
Done
|
Stir Until the Dry Ingredients Are Damp and Will Clump Together. |
|
7
Done
|
Drop Into Four Mounds (six If You Like Your Scones Smaller) on Parchment Paper Lined or Greased Baking Sheet. |
|
8
Done
|
Sprinkle With Course Sugar, If Using. |
|
9
Done
|
Bake For 20 Minutes, Until Lightly Browned. |
