Cranberry Oat Scones
Serving Size
8 scones
Ingredients
Topping . 1/3 cup (75 mL) brown sugar. 2 tbsp (30 mL) butter . Batter . 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
Steps
Preheat oven to 350ºF (180º). 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.