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    You are in: Home / Recipes / Lemon Cranberry Oat Scones Recipe
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    Lemon Cranberry Oat Scones

    Lemon Cranberry Oat Scones. Photo by Katzen

    1/3 Photos of Lemon Cranberry Oat Scones

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Katzen's Note:

    Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Heat oven to 400 degrees Fahrenheit.
    2. 2
      Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
    3. 3
      Stir oil into dry ingredients.
    4. 4
      Mix in cranberries and almonds.
    5. 5
      Add vanilla extract and milk.
    6. 6
      Stir until the dry ingredients are damp and will clump together.
    7. 7
      Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
    8. 8
      Sprinkle with course sugar, if using.
    9. 9
      Bake for 20 minutes, until lightly browned.

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    Ratings & Reviews:

    • on January 11, 2011


      Now these are a nice change from the usual scones we have, & we definitely like 'em! I still had a bag of cranberries that hadn't yet made it to the freezer (I freeze a lot of bags over the end-of-the-year holidays!) so these were made with 'fresh' berries! I did use 2 Tbsp of the sugar as well as what I sprinkled on the top! Was also generous with the measure of lemon zest! Really a great recipe! [Made & reviewed in 1-2-3 Hits tag]

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    • on August 22, 2010


      I cut the cranberries back to 1/2 cup. I would definitely go for more sugar next time or add some on top as it was suggested as optional. The texture is quite chewy overall - I am sure these will be nice tomorrow morning with my first cup of coffee.

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    • on August 14, 2010


      I liked the lemon flavor with the cranberries (I used dried), but I had a hard time with the texture. The oats were pretty grainy in the mouth and the bread part didn't have the richness you expect from a scone (probably from using oil in place of butter). I only used a half cup of milk and this was a very wet mixture. I wished I had cut back on the amount of cranberries - this suprised me 'cause I usually end up increasing them, but there was actually too many for the amount of dough. I wonder if using quick oats instead of regular would improve the texture? Thanks Katzen for sharing, I may play with this one a bit.

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    Nutritional Facts for Lemon Cranberry Oat Scones

    Serving Size: 1 (79 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.8
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 1.7 g
    Cholesterol 4.2 mg
    Sodium 198.1 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 5.2 g
    Sugars 4.6 g
    Protein 8.8 g

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