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
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
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