Light Cranberry Oat Scones
Delight in the cozy simplicity of these Light Cranberry Oat Scones, a perfect balance of wholesome rolled oats, tart dried cranberries, and a buttery, golden crumb. Crafted with minimal sugar and enriched with creamy buttermilk, these scones are irresistibly light, tender, and just sweet enough to enjoy as a breakfast treat or an afternoon snack. Sprinkled with optional turbinado sugar for a hint of crunch, each scone is cut into charming wedges for easy serving. With only 15 minutes of prep and a quick bake time, this recipe delivers bakery-quality results in no time, making it the perfect addition to your repertoire for home-baked goodies. Pair with tea or coffee, and savor every warm, flaky bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Rolled oats
- 2 teaspoons Baking powder
- 3 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 6 tablespoons Cold unsalted butter, cubed
- 0.5 cups Buttermilk
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cups Dried cranberries
- 1 tablespoon Optional: Turbinado sugar for sprinkling
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, granulated sugar, and salt. Mix well.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredient mixture, stirring gently with a spatula until just combined (do not overmix).
Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
Dust a clean surface with flour and turn the dough out onto it. Gently knead the dough 3-4 times to bring it together, being careful not to overwork it.
Shape the dough into a circle about 1 inch thick and 7 inches in diameter. Using a sharp knife, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
If desired, sprinkle the tops of the scones with turbinado sugar for a crunchy, sweet finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden on top and cooked through.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 13.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 82 mg | 2% | |
*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.
