MacCranberry Oatmeal Scones
This month’s scone is a tasty breakfast scone that is great warm with butter or margarine. We had fun making this one because it was so simple and easy- it only took us about 20 minutes from measuring the ingredients until it was in the oven, so it’s great for making in the morning for Sunday brunch!
Ingredients:
2 cups all-purpose flour
½ cup oatmeal
6 tablespoons granulated sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
10 tablespoons cold butter (unsalted)
½ cup dried cranberries
¾ cup buttermilk
Optional: raw sugar/coarse sugar to sprinkle on top
Directions:
Preheat your oven to 375 degrees Fahrenheit. In a large bowl, combine all of the dry ingredients: the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender/dough blender, cut the cold butter into the dry ingredients until the dough is crumbly. The butter should combine with the dry ingredients until the mixture resembles coarse meal. Fold in the cranberries. Then add the buttermilk and stir it lightly with a wooden spoon until the dough comes together to form a ball. The dough will be sticky, but resist the temptation to overwork it.
Drop the ball of dough on a lightly floured surface, and then pat it into a large circle about 1.5 or 2 inches thick. Cut the dough into 6 wedges, like a pizza pie. Transfer the wedges to a baking sheet lined with parchment paper (so it doesn’t stick), then sprinkle some coarse or raw sugar on top of them (optional). Bake for about 22 minutes or until the edges are lightly browned- they will increase slightly in size. Cool on a wire rack.