Oatmeal Scones with Dried Apricots and Cranberries
Elevate your breakfast or teatime spread with these irresistibly tender Oatmeal Scones with Dried Apricots and Cranberries. Packed with hearty rolled oats and just the right amount of sweetness from dried apricots and tart cranberries, these golden-brown scones strike the perfect balance between wholesome and indulgent. A touch of buttermilk adds a subtle tang and ensures a moist crumb, while a sprinkle of turbinado sugar on top provides an irresistible crunch. Easy to make in just over 30 minutes, these scones are perfect for pairing with butter, jam, or a steaming cup of coffee. Whether you’re hosting brunch or looking for a grab-and-go snack, this comforting recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.25 cup light brown sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup dried apricots, chopped
- 0.5 cup dried cranberries
- 0.5 cup buttermilk, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar or granulated 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 flour, rolled oats, brown sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped dried apricots and dried cranberries, ensuring they are evenly distributed throughout the mixture.
In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently shape it into a round disk approximately 8 inches in diameter and 1 inch thick.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like a pie.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones lightly with buttermilk, then sprinkle with turbinado or granulated sugar if desired.
Bake for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with butter or your favorite jam!
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 175.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1703 mg | 36% | |
*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.
