Prep 10 mins
Cook 20 mins
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.
- 158.51 ml flour
- 158.51 ml oats
- 9.85 ml baking powder
- 14.79 ml lemon zest, freshly grated (more, to taste)
- 14.79 ml sugar (use more if you like your scones sweet)
- 14.79 ml oil
- 236.59 ml fresh cranberries or 236.59 ml frozen cranberries
- 59.14 ml sliced almonds
- 4.92 ml vanilla extract or 4.92 ml vanilla powder
- 118.29-158.51 ml milk
- coarse sugar, for sprinkling on top (optional)
- Heat oven to 400 degrees Fahrenheit.
- Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
- Stir oil into dry ingredients.
- Mix in cranberries and almonds.
- Add vanilla extract and milk.
- Stir until the dry ingredients are damp and will clump together.
- Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
- Sprinkle with course sugar, if using.
- Bake for 20 minutes, until lightly browned.
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]
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.
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.