Orange Cranberry Scones with Oats

Susan Feliciano

By
@frenchtutor

I wanted to bake scones to celebrate April 6, Tartan Plaid Day. I thought I had a box of scone mix in the pantry, but No! So I whipped these up from scratch that morning to take to work. I baked them in a mini-scone pan by Nordic Ware, but a muffin pan or cookie sheet will also work. The orange rind and cranberries were a hit combination.


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Serves:

about 12 scones

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/3 c
bisquick baking mix
1/3 c
self-rising flour
1/3 c
quick oats
1/3 c
sugar
1 tsp
baking powder
1/2 tsp
salt
2 Tbsp
soft butter
1 small
orange, zest grated (about 1 tablespoon)
1/2 c
dried cranberries
1
egg, beaten with...
enough milk to make 1/2 cup
1/2 tsp
orange flavoring

Directions Step-By-Step

1
Preheat oven to 375° and grease a 12-cup scone pan or muffin pan. Or make drop scones like drop biscuits.
2
Stir together all dry ingredients until well blended. Cut in butter until crumbly, then stir in orange rind and cranberries.
3
Beat egg well in measuring cup, and add milk to make 1/2 cup. Stir in flavoring.
4
Combine wet and dry ingredients and stir until it forms a soft dough. Add a tablespoon or two of milk if necessary to get the soft dough consistency.
5
Drop by heaping spoonfuls into a scone pan, a small-well muffin pan, or just onto a greased cookie sheet like drop biscuits.
Bake 20-23 minutes. Cool 10 minutes before serving.
6
Scones may also be drizzled with a thin butter-cream icing:
Stir together a tablespoon of melted butter, 1 1/2 tablespoons cream, and 1/2 teaspoon vanilla flavoring. Blend in about 1 cup powdered sugar and stir until smooth. Drizzle over warm scones and cool until glaze hardens.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: Scottish