LIGHT CRANBERRY OAT SCONES
Make and share this Light Cranberry Oat Scones recipe from Food.com.
Provided by Charlotte J
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine first six ingredients in a medium mixing bowl.
- Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
- Combine milk, yogurt, and egg substitute in a small mixing bowl.
- Add to dry ingredients, mixing thoroughly.
- Stir in sweetened dried cranberries.
- Spread batter into a 9-inch circle on an ungreased cookie sheet.
- Sprinkle top of scones with brown sugar.
- Cut into 8 wedges.
- Bake 30 to 35 minutes or until golden brown.
- Remove scones from oven and re-cut edges.
Nutrition Facts : Calories 252, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.8, Sodium 307, Carbohydrate 42, Fiber 2.3, Sugar 14.4, Protein 6.1
LEMON CRANBERRY OAT SCONES
Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.
Provided by Katzen
Categories Quick Breads
Time 30m
Yield 4-6 Scones, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
- Stir oil into dry ingredients.
- Mix in cranberries and almonds.
- Add vanilla extract and milk.
- Stir until the dry ingredients are damp and will clump together.
- Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
- Sprinkle with course sugar, if using.
- Bake for 20 minutes, until lightly browned.
Nutrition Facts : Calories 287.9, Fat 9.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 198.1, Carbohydrate 42.7, Fiber 5.2, Sugar 4.6, Protein 8.9
IRISH CRAN OAT SCONES
I found this recipe on the Food Network site. It came from the show Calling all Cooks. These are easy and very good!! You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness. (we thought they were perfect...with the added sugar crunch!)
Provided by katie in the UP
Categories Scones
Time 37m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
- Fold in the cranberries we also like other dried fruits such as chopped apricots etc. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball, (The dough will be sticky, but they warn not too over work dough)
- On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.
- With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
- Cool on a wire rack.
- Best served warm and on the day they are made.
Nutrition Facts : Calories 309.1, Fat 15.2, SaturatedFat 9.3, Cholesterol 39.1, Sodium 251.9, Carbohydrate 38.7, Fiber 1.6, Sugar 10.9, Protein 4.8
OATMEAL CRANBERRY SCONES
This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.
Provided by SusannaGail
Categories Scones
Time 22m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (230°C).
- Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
- Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
- Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
- Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.
Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5
CRANBERRY-OAT SCONES
Make and share this Cranberry-Oat Scones recipe from Food.com.
Provided by l-dakin
Categories Scones
Time 33m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
- Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
- Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Nutrition Facts : Calories 377.8, Fat 17.5, SaturatedFat 10.3, Cholesterol 77.4, Sodium 359.6, Carbohydrate 48, Fiber 2.2, Sugar 12.9, Protein 7.6
DAIRY-FREE CRANBERRY OATMEAL SCONES
I've been playing with a scone recipe for a while. This one is the best so far. I cannot have dairy so this really tastes great without the milk. Great when they are still warm. Lightly dusting them with confectioners' sugar right out of the oven is fabulous.
Provided by LttleBrat
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.
- Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.
- Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.
- Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 52.7 g, Cholesterol 51 mg, Fat 13.4 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 7.7 g, Sodium 414.1 mg, Sugar 18.4 g
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