Recipe by katie in the UP
I found this recipe on the Food Network site. It came from the show Calling all Cooks. These are easy and very good!! You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness. (we thought they were perfect...with the added sugar crunch!)
Top Review by LARavenscroft
Excellent scones! We enjoyed these very much. Was able to successfully make these gluten free using my favorite flour mix and by adding 2 T of ground flax seed. I did have to add a little extra buttermilk as they were way too dry, but this sometimes happens with the GF flour that I use so I wasn't surprised by that. Will definitely make these again possibly trying a different dried fruit. Thanks for posting this Katie. Made for Zaar Cookbook Tag.
- 2 cups all-purpose flour
- 1⁄2 cup oatmeal (we did not use the quick one)
- 6 tablespoons sugar
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 10 tablespoons unsalted butter, cold
- 1⁄2 cup dried cranberries
- 3⁄4 cup buttermilk
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
- Fold in the cranberries we also like other dried fruits such as chopped apricots etc. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball, (The dough will be sticky, but they warn not too over work dough)
- On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.
- With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
- Cool on a wire rack.
- Best served warm and on the day they are made.