Cranberry Oat Scones

Cranberry Oat Scones
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8 scones


1/3 cup (75 mL) brown sugar
2 tbsp (30 mL) butter

1 1/2 cups (375 mL) flour
1 cup (250 mL) oats
1/4 cup (60 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 1/2 tsp (7 mL) orange peel
1/2 cup (125 mL) butter or margarine, softened
1/2 cup (125 mL) milk
1 egg
3/4 cup (175 mL) Ocean Spray® Craisins® Dried Cranberries


Preheat oven to 350ºF (180°). Combine topping ingredients in a small mixing bowl. Set aside.

Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork.

Combine egg and milk in a small mixing bowl. Add to dry ingredients, mixing thoroughly. Stir in Craisins®.

Spread batter into a 9-inch (23 cm) circle on an ungreased cookie sheet. Carefully spread or pat topping onto dough. Cut into 8 wedges. Bake for 25 minutes or until golden brown. Remove scones from oven and re-cut wedges.

Makes 8 scones.


Cranberry Oat Scones

Cranberry Oat Scones

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