Cranberry Maple Oatmeal Scones
User Reviews
5
6 reviews
Excellent
Cranberry Maple Oatmeal Scones
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These Cranberry Maple Oatmeal Scones are a lovely pair with your morning cup of coffee. Filled with the cozy flavors of rich maple, chewy dried cranberries, and nutty toasted oats, these American-style scones are a sweetly nourishing part of the start to your morning!
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Ingredients
- 1 1/2 cups rolled oats Quaker Old Fashioned
- 1/4 cup milk whole
- 1/4 cup heavy cream
- 1 large egg
- 1/4 cup maple syrup
- 1 1/2 cups all-purpose flour unbleached
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 7 tablespoons unsalted margarine chilled and cut into 1/2 -inch cubes
- 1/4 cup dried cranberries
- 1 tablespoon raw sugar (optional for sprinkling)
Instructions
- Heat a skillet on the stove top over medium-high.
- When the skillet is warm, place the oats in the skillet and allow to heat up for about a 2 to 3 minutes.
- Toss the oats frequently to encourage even toasting.
- When the oats have turned a golden-brown color, remove from the heat. Set aside and let cool.
- Preheat oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- Whisk milk, cream, egg, and maple syrup in a large bowl; remove 1 tablespoon and reserve for glazing.
- Pulse the flour, baking powder, and salt in a food processor until combined, about 4 pulses.
- Scatter the cold butter evenly over dry ingredients and pulse until the mixture resembles coarse cornmeal, about 12 pulses.
- Transfer the mixture to a medium bowl and stir in cooled oats and cranberries. Using a rubber spatula, fold in the liquid ingredients until large clumps form.
- Mix the dough by hand in the bowl. Dust a work surface with flour and gently pat into an 8-inch circle about 1 inch thick.
- Using a bench scraper or knife, cut the dough into 10 wedges and set on the prepared baking sheet, spacing about 2 inches apart.
- Brush the surfaces with the reserved egg mixture and sprinkle with sugar, if using.
- Bake until golden brown, 12 to 14 minutes; cool on a baking sheet on wire rack for 5 minutes, then transfer to the rack to cool.
- Serve warm or at room temperature.
Notes
- No food processor? Use a pastry blender to incorporate the butter with dry ingredients.
- Want fewer dishes? In lieu of toasting oats on the stove top, spread the oats on a baking sheet and pop them in an oven heated to 350 degrees F. Toast them for 10 minutes, turning occasionally to encourage even toasting.
- Baked scones will last for up to 5 days at room temperature.
- Scone dough can be refrigerated for up to 5 days, or frozen for up to a month.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
27mg
(9%)
Sodium
223mg
(9%)
Potassium
188mg
(4%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
475IU
(10%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10scones
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 223mg | 9% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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