Thursday, April 18, 2013

Scottish Oatmeal Cranberry Scones

These oatmeal scones are tender, hearty and simple to make. Enjoy them in the afternoon with a cup of tea or for breakfast with a side of fruit. They would also be a great addition to a brunch.

Today I'm taking them as an afternoon snack for my carpool. The kids are always famished after school and the scones will give them a burst of energy and hopefully the incentive to work on homework as soon as they get home....Maybe that's wishful thinking.

Scottish Oatmeal Cranberry Scones
(makes 16)

1 1/2 cups flour
2 cups old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon sea salt
4 teaspoons baking powder
2/3 cup dried cranberries
1 egg
1/2 cup butter,  melted
1/3 cup milk

Preheat the oven to 425 degrees.

In a large bowl combine the flour, oatmeal, sugar, salt, baking powder and cranberries.

In a small bowl beat the egg and then add the milk and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and mix until just combined.

Divide the dough in half and form rounds.

On a floured surface pat each round into a circle about 8 inches in diameter.

Cut each round into 8 wedges and place the wedges on a parchment lined or greased baking sheet.

Bake for 10 minutes or until dark golden brown.

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