Cranberry Cinnamon Oat Scones

  • 1 1/3 cups all-purpose flour
  • 1 cup quick and old fashioned oats
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 8 Tbsp butter
  • 3/4 cup sweetened dried cranberries
  • 1/3 cup sour cream
  • 1 large egg
  • 1 Tbsp granulated sugar image placeholder

Heat oven to 400° F.

Combine flour, oats, 1/4 cup sugar, baking powder, cinnamon, baking soda and salt in a large bowl; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries.

Combine sour cream and egg in a small bowl; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms.

Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8-inch diameter circle; sprinkle with remaining 1 Tbsp sugar. Cut into 8 wedges; separate wedges slightly.

Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.

Servings: 8 scones
Submitted by: Recipe Group Member