Cranberry-Oat Scones

Cranberry-Oat Scones

Hearty scones, made with quick-cooking oats and sweetened with brown sugar and dried cranberries, are ideal for the commencement of afternoon tea, especially with clotted cream and orange marmalade to accompany them.

Cranberry-Oat Scones
Serves: 17
  • 1¼ cups whole-wheat flour
  • ¾ cups all-purpose flour
  • ½ cups quick-cooking oats
  • ⅓ cup firmly packed light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¼ cup dried cranberries
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg
  • ½ teaspoon vanilla extract
  • Garnish: quick-cooking oats
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together whole-wheat flour, all-purpose flour, oats, brown sugar, baking powder, and salt until combined. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in dried cranberries.
  3. In a small bowl, whisk together ½ cup cold cream, egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch round cutter dipped in flour, cut 17 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheets.
  5. Brush tops of scones with remaining 1 tablespoon cold cream. Garnish by sprinkling tops of scones with oats, if desired.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 11 to 14 minutes. Serve warm.



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