Lemon Cranberry Oat Scones
Brighten your mornings with these tender and flavorful Lemon Cranberry Oat Scones! Bursting with zesty lemon zest, sweet-tart dried cranberries, and hearty rolled oats, these scones strike the perfect balance between wholesome and indulgent. Made with cold, cubed butter for a delightfully flaky texture and topped with a sprinkle of coarse sugar for a hint of crunch, they’re a showstopper for breakfast or brunch. The subtle tang of fresh lemon juice in the moist, creamy dough adds a refreshing twist, making every bite irresistibly light and citrusy. Quick to prepare in just 15 minutes, these golden-baked scones are perfect for both casual coffee mornings and elegant tea parties. Serve them warm with a dollop of butter or a drizzle of honey for a comforting treat that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Rolled oats
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Dried cranberries
- 1 lemon Zest of 1 lemon
- 0.67 cup Heavy cream
- 1 tablespoon Fresh lemon juice
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.
Add the cold, cubed butter to the bowl. Using a pastry cutter, fork, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the dried cranberries and lemon zest, ensuring they are evenly distributed throughout the mixture.
In a separate bowl, whisk together the heavy cream, fresh lemon juice, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should be slightly shaggy but hold together.
Turn the dough out onto a lightly floured surface. Knead it gently a few times to bring it together, then shape it into a 1-inch-thick round disc.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like slicing a pizza). Place the wedges on the prepared baking sheet, leaving space between each scone.
If desired, sprinkle the tops of the scones with coarse sugar for extra texture and sweetness.
Bake the scones in the preheated oven for 18–20 minutes, or until the edges are golden brown and the tops are set.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 164.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 149 mg | 11% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 791 mg | 17% | |
*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.
