Lemon Cranberry Oat Scones

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.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4-6 Scones

Ingredients

• 2⁄3 cup flour
• 2⁄3 cup oats
• 2  teaspoons baking powder
• 1  tablespoon lemon zest, freshly grated (more, to taste)
• 1  tablespoon sugar (use more if you like your scones sweet)
• 1  tablespoon  oil
• 1  cup fresh cranberries or 1  cup frozen cranberries
• 1⁄4 cup  sliced almonds
• 1  teaspoon vanilla extract or 1  teaspoon  vanilla powder
• 1⁄2-2⁄3 cup milk
•  coarse sugar, for sprinkling on top (optional)

Directions

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