cranberry scones

Name: Cranberry Scones
Prep time: 10 min
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) flour; 1/2 cup(s) oat bran; 1/4 cup(s) plus 1 tablespoon sugar, divided; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 5 tablespoon(s) cold margarine or butter; 3/4 cup(s) dried cranberries; 1/3 cup(s) milk; 1 - egg; 1/4 cup(s) sour cream; 1 tablespoon(s) uncooked old fashioned or quick oats (optional)

(3 RATINGS)

120 Pinches 3 Photos

Carol Junkins

Hanson, MA

Updated on Sep 11, 2011

Scones are similiar to biscuits, but the dough is richer due to cream and eggs. I like to make them and freeze them for something yummy in the morn ~ well they have an egg in them right? This recipe came from Favorite All Time Recipes.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 12 scones

Ingredients

1 1/2 cups flour
1/2 cup oat bran
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold margarine or butter
3/4 cup dried cranberries
1/3 cup milk
1 - egg
1/4 cup sour cream
1 tablespoon uncooked old fashioned or quick oats (optional)

How To Make cranberry scones

Step 1

Preheat oven to 425 df. Combine flour, oat bran, 1/4 cup sugar, baking powder, baking soda and salt in large bowl. Cut in margarine or butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries. Lightly beat milk and egg in small bowl. Reserve 2 tablespoos milk mixture; set aside. Stir sour cream into remaining milk mixture. Stir into flour mixture until soft dough forms.

Step 2

Turn out dough onto well floured surface. Gently knead 10-12 times. Roll out into 9x6 rectangle. Cut dough into 6 (3-inch) squares using floured knife; cut diagonally into halves, forming 12 triangles. Place 2 inches apart on ungreased baking sheets. Brush triangles with reserved milk mixture. Sprinkle with oats, if desired, and remaining 1 tablespoon sugar.
Step 3

Bake 10-12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm. Makes 12 scones.
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