Real Recipes From Real Home Cooks ®

orange cranberry scones with oats

Recipe by
Susan Feliciano
Oak Ridge, TN

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.

yield serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For orange cranberry scones with oats

  • 1 1/3 c
    bisquick baking mix
  • 1/3 c
    self-rising flour
  • 1/3 c
    quick oats
  • 1/3 c
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 2 Tbsp
    soft butter
  • 1 sm
    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

How To Make orange cranberry scones with oats

  • 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.

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