Irish Cran Oat Scones
Wake up your morning with the rustic charm of Irish Cran Oat Scones—tender, golden wedges bursting with the wholesome goodness of rolled oats and studded with sweet, tangy dried cranberries. These scones boast a buttery, crumbly texture thanks to cold unsalted butter and just the right touch of buttermilk for richness. Lightly sweetened with granulated sugar and finished with a sprinkle of optional coarse sugar for a sparkling crunch, they’re a delightful balance of hearty and indulgent. Perfect for breakfast, brunch, or an afternoon tea, these scones pair beautifully with butter, jam, or clotted cream. Ready in just over 30 minutes, they’re a quick and satisfying bake that will transport you straight to the rolling hills of Ireland. Keywords: Irish scones, cranberry scones, oat scones, buttermilk scones, easy scone recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter
- 0.67 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the dried cranberries, ensuring they are evenly distributed in the dough.
Turn the dough out onto a floured surface and gently pat it into a disk about 1 inch thick.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart.
For an optional finishing touch, sprinkle coarse sugar over the top of each scone before baking.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serve warm or at room temperature with butter, jam, or clotted cream.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 435.0 g | 158% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 180.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 320 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
