orange cranberry scones with oats
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.
prep time
15 Min
cook time
25 Min
method
Bake
yield
about 12 scones
Ingredients
- 1 1/3 cups bisquick baking mix
- 1/3 cup self-rising flour
- 1/3 cup quick oats
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons soft butter
- 1 small orange, zest grated (about 1 tablespoon)
- 1/2 cup dried cranberries
- 1 - egg, beaten with...
- - enough milk to make 1/2 cup
- 1/2 teaspoon orange flavoring
How To Make orange cranberry scones with oats
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Step 1Preheat oven to 375° and grease a 12-cup scone pan or muffin pan. Or make drop scones like drop biscuits.
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Step 2Stir together all dry ingredients until well blended. Cut in butter until crumbly, then stir in orange rind and cranberries.
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Step 3Beat egg well in measuring cup, and add milk to make 1/2 cup. Stir in flavoring.
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Step 4Combine 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.
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Step 5Drop 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.
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Step 6Scones 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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