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.
- 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
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
- 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.
- 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.)
- 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.
- Brush tops of scones with remaining 1 tablespoon cold cream. Garnish by sprinkling tops of scones with oats, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 11 to 14 minutes. Serve warm.