Prep 10 mins
Cook 20 mins
Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.
- 118.29 ml oatmeal, preferably large flake but quick oats will work as well
- 118.29 ml flour
- 118.29 ml whole wheat flour
- 9.85 ml baking powder
- 29.58 ml brown sugar
- 4.92 ml orange zest (more, depending on preference)
- 14.79 ml oil
- 236.59 ml cranberries (fresh or frozen)
- 59.14 ml pecans, chopped
- 118.29 ml milk
- light demerara sugar, for sprinkling on top
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
- Bake at 400 for 20 minutes, until lightly browned.
The BEST EVER! Beats the full fat butter scones in a heart beat! I've been making these scones for more than a year for playgroups & teachers, not to mention my family who scarfs these down. Plus the recipe is so versatile. I've substituted cranberries, for different types of berries, and as of yesterday I made it w/ chocolate chips & replaced the zest w/ 1 tsp of cinamon. It was the hit of the brunch. Thank you so much for sharing this recipe. Will be with me for ever!
Wow! Can't believe these are so low in fat and so good! Reminds me of the scone I get at my neighborhood coffee shop. Lots of flavor and healthy too! And quick to make. No kneading all of that butter into the flour!
Really easy to make, and delicious! The oats add nice texture and are very toothsome. I made lemon poppyseed and chocolate chip variations based on the first reviewer's suggestions. I doubled the recipe and used vanilla yogurt instead of milk, which probably adds some sweetness. Great recipe - thanks!