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Cranberry Oat Scones

January 18, 2010

This is the BEST scones recipe I have tried so far. I have made them twice now and Principe melts in my arms everytime he sees them! They are so good as a midnight snack with milk or breakfast with coffee or tea. So yummy! I found the original recipe at Joy of Baking which is an awesome place to find baking tips and recipes. The next scone recipe will be pumpkin scones with bits off dried figs. Did I tell you what happened with the fig granola bars? Well, I was about to make them when I realized that the recipe called for dry milk and not regular milk. Yep, that is what skimming things will do: leave you without granola bars. So, dry milk isn’t that easy to come by here so instead of buying a huge canister of it at 14 Euro just to make granola bars I am searching for other recipes to use the dried figs with.

Now, onto my version of the Cranberry Oat scones:


1 cups all purpose flour

3/4 cups whole wheat flour

1/3 cup raw sugar

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

1 cup instant oats (the only kind I can find)

1/2 cup walnuts

1/3 cup (40 grams) dried cranberries or cherries (raisins or currants)

Zest of one lemon or orange

2/3 cup (160 ml) buttermilk

Egg Wash:

1 large egg

1 tablespoon milk or cream

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. Place into blender or kitchen machine and pulse walnuts. Add the butter and pulse 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 knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 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 then turn your broiler on high.  Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler.  Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown.  Make sure to watch the scones carefully as the sugar will burn very quickly.   Transfer to a wire rack to cool.

2 Comments leave one →
  1. January 19, 2010 2:39 am

    Thanks for posting this. I’m going to try these – and will share this recipe with a friend!

    • wideopenworld permalink*
      January 19, 2010 2:30 pm

      No problem! Believe me, you will not regret the time in the kitchen once you bite into them!

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