Light Cranberry Oat Scones

"These sound really good."
 
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photo by Susiecat too photo by Susiecat too
photo by Susiecat too
Ready In:
40mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Combine first six ingredients in a medium mixing bowl.
  • Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
  • Combine milk, yogurt, and egg substitute in a small mixing bowl.
  • Add to dry ingredients, mixing thoroughly.
  • Stir in sweetened dried cranberries.
  • Spread batter into a 9-inch circle on an ungreased cookie sheet.
  • Sprinkle top of scones with brown sugar.
  • Cut into 8 wedges.
  • Bake 30 to 35 minutes or until golden brown.
  • Remove scones from oven and re-cut edges.

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Reviews

  1. mliss29
    These are good, but I must confess I didn't go as light as the recipe calls for. I used 2% milk, lowfat yogurt, and a real egg. Easy to make and tasty! Reviewed for ZWT4.
     
  2. Susiecat too
    Yummy! Right off the bat, let me say that I substituted fresh blueberries for the dried cranberries, since the season just started and I can't get enough blueberries! This is a lovely scone recipe, not too sweet at all. The batter comes out rather wet, but baked up beautifully. I used turbinado sugar to coat the tops rather than brown sugar. Made this for the Canadian portion of ZWT4. Thanks, Charlotte!
     
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Tweaks

  1. Susiecat too
    Yummy! Right off the bat, let me say that I substituted fresh blueberries for the dried cranberries, since the season just started and I can't get enough blueberries! This is a lovely scone recipe, not too sweet at all. The batter comes out rather wet, but baked up beautifully. I used turbinado sugar to coat the tops rather than brown sugar. Made this for the Canadian portion of ZWT4. Thanks, Charlotte!
     

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